Pancake Rolls

0
Average: 0 (0 votes)
(0 votes)
Pancake Rolls
share Share
print
bookmark_border Copy URL
Health Score:
8,6 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation

Ingredients

for
6
For the pancakes
150 grams Pastry flour
3 eggs
salt
peppers
300 milliliters milk
For the mozzarella filling
200 grams Mozzarella
5 sundried tomatoes (in herb oil)
Basil
1 tsp balsamic vinegar
For the green filling
150 grams Spinach
50 grams Arugula
2 Tbsps Pine nuts
Basil (4-5)
40 grams pecorino romano (freshly grated)
butter (for frying)
Also
Wooden skewer
Basil (for garnish)
sun-dried tomatoes (for garnish)
How healthy are the main ingredients?
MozzarellaSpinachArugulapecorino romanoPine nutsegg

Preparation steps

1.

For the pancakes, mix flour, eggs, salt, pepper and milk together. Let rest for about 30 minutes.

2.

For the mozzarella filling, chop drained mozzarella, dried tomatoes and basil leaves very finely. Mix with a bit of the herbal tomato oil and season with vinegar, salt and pepper.

3.

For the green filling, rinse spinach and place a few leaves aside. Heat the rest in a saucepan over medium heat while stirring. Place in a colander, rinse, drain, squeeze and chop coarsely. Rinse arugula and chop. Roast pine nuts in a dry frying pan and chop coarsely. Chop basil. Mix spinach, arugula, pine nuts, basil and pecorino. Season with salt and pepper.

4.

Mix half of pancake batter with reserved spinach leaves and puree with an immersion blender. Cook pancakes, making 3-4 green and 3-4 light colored. Spread the light colored pancakes with mozzarella mixture. Roll and cut into thick slices. Top with a piece of dried tomato and a basil leaf. Place wooden skewers into rolls. Spread green pancakes with spinach mixture, roll and cut into thick slices. Place wooden skewers into rolls. Serve warm.