Stuffed egg pancakes
DIFFICULTY
easy
easy
RATING
COOK TIME
30 mins
30 mins
TOTAL TIME
30 mins
30 mins
Ingredients
Servings:
2
- 4 TABLESPOONS Milk
- 1 Egg
- 50 g Flour
- 7-10 Tbsp Salt
- 250 g Spinach
- 100 g Mushrooms
- 1 medium onion
- 1 Garlic clove
- 10 g Butter or margarine
- 7-10 Tbsp white pepper
- 7-10 Tbsp grated nutmeg
- 2 TABLESPOONS Oil
- 7-10 Tbsp Sweet peppers
- 7-10 Tbsp Tomato and parsley
Directions
- 1
Mix milk, 4 tablespoons of water, egg, flour and 1 pinch of salt and let it swell. Wash and clean the spinach thoroughly. Clean, wash and quarter the mushrooms. Peel onion and garlic and chop finely.
- 2
Heat the fat in a pot and sauté both in it. Add mushrooms and fry briefly, add spinach and steam for about 5 minutes. Season with salt, pepper and nutmeg. Heat oil in a pan and bake 4 small pancakes from the batter.
- 3
Fill with the vegetables, arrange on a plate and dust with paprika. Garnish with tomato and parsley.
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