Spinach and Sheep's Cheese Pancakes
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
- For the pancake mixture
- 1 ⅓ cups flour
- 4 eggs
- 3 Tbsps Oil
- 1 pinch salt
- ⅞ cup milk
- ¼ cup mineral water
- Oil (for frying)
- For the filling
- 4 cups Frozen Spinach
- 1 onion
- 1 clove garlic cloves
- 1 Tbsp Oil
- ⅔ cup Pine nuts
- ⅔ cup sheep cheese (diced)
- For the dip
- ⅞ cup Sour cream
- salt
- peppers
- 2 generous pinches stock granule
Preparation
Kitchen utensils
1 Cutting board, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Small bowl, 1 Plastic wrap, 1 Meat mallet (oder Stieltopf), 1 Brush, 1 Metal skewer, 1 Aluminum grilling pan
Preparation steps
1.
Mix 200 g flour, 4 eggs, 3 tbsp oil, a pinch of salt, 200 ml milk and 50 ml mineral water to make a batter. Leave to stand. Thaw 450 g frozen spinach. Peel and finely dice 1 onion and 1 garlic clove and sweat in 1 tbsp oil with 60 g pine nuts. Add the spinach and heat through. Fry 4 pancakes in oil and fill with the spinach mixture. Scatter with 100 g diced sheep's cheese. Roll up the pancakes and cut into 3 cm pieces. Mix 200 g sour cream with salt, pepper and 2 good pinches of stock granules. Serve the pancake pieces on plates with the dip. Serve hot.
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