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Ingredients
for
4
Pancake Rolls with Spinach Filling
30 min., ready in 1 hr 15 min.
Time:
Ingredientsfor
- For the batter
- 100 grams Pastry flour
- 3 eggs
- 100 milliliters milk
- 100 milliliters mineral water
- 2 Tbsps butter
- 1 pinch salt
- For the filling
- 500 grams Spinach (fresh)
- 3 Tbsps Crème fraiche
- 2 Tbsps butter
- 150 grams pecorino romano (grated)
- salt
- peppers
- butter (for frying)
- Chives
- grated pecorino romano
Preparation
1.
For the batter, mix all the ingredients with the melted butter and whisk to a smooth dough. Allow to rest for 30 minutes. If the batter is too thick, add extra water.
2.
For the filling, rinse the spinach.
3.
Wilt the spinach in some butter, drain and chop. Stir in the créme fraiche and season with salt and pepper. Mix in the cheese, season to taste and keep warm.
4.
For the pancakes, heat some butter in a pan and fry 8-12 pancakes. Keep warm in the oven at 80°C (approximately 175ºF).
To serve, spoon some spinach-cheese mixture onto the pancakes and roll them up.
Shower with a little cheese and serve garnished with chives.