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Spinach Pancakes #2

ingredients

makes 8 - 10
600 ml (1 pt) milk
225 g (8 oz) flour
pinch of salt
2 eggs
butter or oil for frying

for the filling

450 g (1 lb) spinach, washed and picked over
225 g (8 oz) cottage cheese
grated nutmeg
salt and pepper
melted butter

method

to make the pancakes

1. Mix the milk and flour together until smooth.

2. Add the salt and eggs and beat in well.

3. Leave the mixture to rest for at least 15 minutes and up to 2 hours.

4. Heat a little butter or oil in a heavy pan (preferably one used only for pancakes).

5. Tip out excess butter. Pour in just enough batter to coat the bottom of the pan.

6. Fry on one side only if the pancakes are to be filled.

for the filling

1. Cook the spinach without any excess water. Drain it very well (between two plates is the most effective way).

2. Mix the cooked spinach with the cottage cheese, egg, and nutmeg, salt and pepper to taste.

3. Spread a spoonful of the mixture on to each pancake on the cooked side.

4. Roll or fold the pancakes, tucking in the edges well.

5. Put the filled pancakes in a buttered oven dish and drizzle a little melted butter over the top.

6. Warm through in the oven at 180°C (350°F) Gas 4 for 25 minutes.

7. Serve with a spoonful of yoghurt or sour cream on top of each pancake if you like.

What did you think?

Spinach pancake#2
posted by c gibson @ 08:17AM, 5/06/07
This might be better with feta cheese rather than cottage cheese, beause it tends to go ice and gooey!
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