Buckwheat Pancakes with Spinach

Ingredients

• 150 g buckwheat flour
• 50 g wheat flour type 550
• Salt
• 250 ml Water
• 1 egg
• 2 tbsp clarified butter
• 400 g fresh spinach leaves
• 1 onion
• 1 Garlic clove
• 2 tbsp olive oil (20 ml)
• 100 g sheep cheese (9% fat absolute)
• 5 tbsp whipping cream
• Salt
• Pepper

Instructions

1. 1.

   Whisk both flours with salt, water and egg into a smooth batter. Let rest for 20 minutes.

2. 2.

   Rinse spinach leaves, wash thoroughly and drain. Roughly chop the spinach. Peel and dice onion and garlic. Heat olive oil in a pan. Sauté onion and garlic until translucent. Add spinach and cover to steam for 5 minutes. Crumble sheep cheese and stir in cream. Season with salt and pepper.

3. 3.

   Cook thin pancakes in hot clarified butter. Plate buckwheat pancakes with spinach together.