lr

Spinach and Ricotta Pancakes

lr

» appetizers recipe

Spinach and Ricotta Pancakes
© 2012. Spinach and Ricotta Pancakes
Ingredients

Spinach and Ricotta Pancakes

• For pancakes:
- 2 tablespoons oil
- 100 g flour
- 300 ml milk
- 2 eggs
- salt

• For the filling:
- 1 bag of frozen spinach
- 200 g ricotta cheese
- 100 g butter
- 2 tablespoons mascarpone
- 2 cloves of garlic
- pepper
- salt

Number of servings: 5-6
Cooking time: 35 minutes
Difficulty cooking: easy

Pancakes preparation

Spinach and Ricotta Pancakes

•  Put in a bowl 25 ml milk, egg, oil and salt and mix well with mixer or whisk.

•  Then, begin to pour and to incorporate gradually flour until no longer is lumpy.

•  Thins mixture with remaining milk and starts to cook pancakes.

•  You should leave about 5-6 pieces. Grease pan with oil, at least before the first pancake.

Filling preparation

Spinach and Ricotta Pancakes

•  Prepare the filling by putting melted butter in a pan, then adding spinach and remaining ingredients - ricotta, mascarpone, garlic, salt and pepper. Cook until cheese with spinach mix well.

•  Fill each crepe with spinach and then running it.

Serving

Spinach and Ricotta Pancakes

It can serve as appetizers, cutting them to pieces or main dish, whole, adding cream over.

Spinach pancakes are a simple and delicious recipe that can be done anytime you lacking ideas for making a dinner or a quick and nutritious snack!

 

back print this page