Spinach and Sesame Pancakes with Blue Cheese and Quark Filling
- For the pancakes
- 125 grams Pastry flour
- 250 milliliters milk
- 2 eggs
- 200 grams Spinach
- clarified butter (for cooking)
- 2 tablespoons Sesame seeds
For the pancakes, whisk the flour with milk, eggs and salt, then let rest for 30 minutes. Rinse the spinach, remove the stems and blanch for 1-2 minutes in salted water. Drain in a sieve and rinse in cold water. Lay the spinach between paper towels and pat dry. For the filling, stir the quark, blue cheese and cream cheese. Peel the onion and chop finely. Stir into the cheese mixture and season with salt and pepper.
Cook the pancakes 1-2 teaspoons of clarified butter in a nonstick pan. Place some of the spinach and sesame seeds in the pan and pour in a small portion of the batter. Cook until the bottom is golden brown. Flip the pancakes and cook the other side. Stack the pancakes and keep warm in the oven at 50°C (approximately 125°F). Spread the cream cheese on the pancakes, fold in half and serve.