Spinach pancakes

Name: Spinach pancakes
Cook time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 1 egg (size M); 1 pinch Salt; 65 g Flour; 225 ml Milk; 150 g Spinach; 50 g Sheep's cheese; 50 g cooked ham; 1 small onion; 15 g Butter or margarine; 125 ml Vegetable broth (instant); 1 TEASPOON Oil; 3 Stem(s) flat leaf parsley; 7-10 Tbsp black pepper

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 1

1 egg (size M)
1 pinch Salt
65 g Flour
225 ml Milk
150 g Spinach
50 g Sheep's cheese
50 g cooked ham
1 small onion
15 g Butter or margarine
125 ml Vegetable broth (instant)
1 TEASPOON Oil
3 Stem(s) flat leaf parsley
7-10 Tbsp black pepper

Directions

1
Mix the egg, 1 pinch of salt, 50 g flour and 100 ml milk to a smooth dough. Let the dough swell for about 30 minutes. In the meantime clean and wash the spinach. Blanch in plenty of boiling salted water for about 1 minute.
2
Roughly dice the sheep's cheese and ham. Peel and finely dice the onion. Heat the fat and stew the onion for about 2 minutes. Dust with 15 g flour. Add stock and 125 ml milk while stirring constantly, bring to the boil and simmer a little.
3
Heat oil in a coated pan (30 cm Ø) and bake a pancake from the prepared dough. Spread spinach, ham and feta cheese on the pancake and roll it up. Wash parsley, dab dry, pluck leaves and chop finely.
4
Season sauce with salt and pepper, bring to the boil again and stir in parsley. Cut the pancakes into three pieces and add the béchamel sauce.