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Spelt pancakes with spinach and feta cheese filling

updated

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Ingredients for 2 servings:

  • 200 g wholemeal spelt flour
  • 200 ml carbonated mineral water
  • 2 m.-sized eggs
  • 100 ml milk
  • 1 pinch of salt
  • 1 packet of spinach (frozen, approx. 400 – 450 g)
  • 200 g sheep’s cheese
  • nutmeg
  • pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Mix flour, mineral water, milk, eggs, and salt into a smooth batter. Refrigerate for 20 minutes. Thaw the spinach. Cook 3 pancakes from the batter in a frying pan. Heat the spinach and season with nutmeg and pepper. Fill 2 pancakes with spinach and feta cheese. Cut the third pancake into strips and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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