Vegetable pancakes

Name: Vegetable pancakes
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 120 g Flour; 4 Eggs; 1/8 l Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 200 g Spinach; 4 Tomatoes; 1 glass (180 g drained weight) paprika-filled olives; 4 discs Bacon; 4 TABLESPOONS Oil; 7-10 Tbsp colourful pepper

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

120 g Flour
4 Eggs
1/8 l Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
200 g Spinach
4 Tomatoes
1 glass (180 g drained weight) paprika-filled olives
4 discs Bacon
4 TABLESPOONS Oil
7-10 Tbsp colourful pepper

Directions

1
Mix flour, eggs and milk until smooth. Season with salt, pepper and nutmeg, allow to swell a little. Wash and clean the spinach thoroughly and blanch briefly in boiling water. Wash, clean and slice the tomatoes. Halve olives, cut bacon into pieces, leave out in a pan and take out. Add 1 tablespoon of oil. Add 1/4 of the dough and let it falter a little.
2
Cover with spinach, tomato slices, olives and bacon. Sprinkle some pepper and salt on top. Fry the pancakes on a low heat and turn them once briefly. Remove and keep warm. Fry the rest of the dough with the remaining oil in the same way. Serve the pancakes sprinkled with pepper
3
Preparation time approx. 1 1/4 hours