Savory spinach pancakes as a cake
Today we have a new recipe from @klara_and_ida using the Ceratal® Comfort pan: Savory spinach pancakes as a cake.
30 min
Total Time
20 min
Cooking Time
10 min
Preperation Time
Ingredients
| 400 g | Wheat flour |
| 400 ml | milk |
| Sea salt | |
| Pepper | |
| 4 eggs | |
| 300g | Baby spinach |
| Oil for frying | |
| || | |
| For the filling: | |
| 50g | Wild garlic |
| 10g | flat-leaf parsley |
| 200g | Cream cheese |
| 200g | Natural yogurt |
| Zest of an organic lemon | |
| 2 tsp | honey |
| Sea salt | |
| Loose lettuce |
Instructions
Step 1 of 4:
Combine all pancake ingredients in a blender and process into a smooth batter. (Alternatively: use an immersion blender).
Step 2 of 4:
Heat oil in a pan and fry pancakes one by one.
Step 3 of 4:
For the cream, wash and finely chop the wild garlic and parsley. Thoroughly mix cream cheese, yogurt, honey, lemon zest, herbs, salt, and pepper.
Step 4 of 4:
Now stack the pancakes, spreading cream cheese mixture on each one. Place some lettuce on every second pancake. Spread the last pancake with cream and decoratively top with lettuce and edible flowers.
