Spinach Pancakes With Filling |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 10 |
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My daughter gave me this recipe. It's easy to make and perfect for a brunch or luncheon. Ingredients:
2 cups nonfat milk or 2 cups milk |
2 eggs |
1 pinch salt |
1 cup flour |
1 pinch nutmeg (optional) |
1 lb fresh spinach leaves, diced. (i include the stems, finely minced.) |
enough oil or butter, to lightly grease a griddle or iron skillet for frying the pancake |
1/2 cup butter |
1/2 cup chives (optional) or 1/2 cup minced parsley (optional) or 1/2 cup tomato, bits for topping. (optional) |
3 cups swiss cheese, shredded |
3 cups mozzarella cheese, shredded |
3 cups cream cheese, sprinkled with |
ground nutmeg |
2 cups sour cream, and |
1 cup tomato, bits mixed |
Directions:
1. Cook the spinach, drain, cover and set aside.
2. In a large mixting bowl, whip milk, eggs and salt together.
3. Add flour and nutmeg and blend well.
4. Cover and let this mixture stand 1/2 hour or more in refrigerator.
5. Add cooled and drained spinach to the batter, mix well.
6. Fry the cakes on a hot griddle or in an iron skillet, and it's better to fry one cake at a time in order to ensure even cooking.
7. Check for doneness by lifting a corner of the pancake with a spatula, and if it's browned it's ready to flip and fry the other side.
8. Place each pancake as it's cooked on a plate, cover, and keep warm.
9. When ready to serve, fill the pancakes with one or more of the filling mixtures, roll and place on individual plates or in a serving dish.
10. Drizzle melted butter over each pancake.
11. Sprinkle the pancakes with chives or minced parsley or tomato bits.
12. Note: the recipe makes 10 large pancakes or 20 small ones.
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