Feta‑Stuffed Pancakes

Ingredients

• 80 g Spinach
• 200 ml milk (3.5 % fat)
• Salt
• 3 eggs
• 120 g spelt flour type 630
• 250 g Mushrooms
• 250 g Chicken breast fillet
• 8 dried tomatoes in oil
• 1 Shallot
• 1 Garlic clove
• 4 tbsp rapeseed oil
• Pepper
• 150 g feta (45 % fat in curd)

Instructions

1. 1.

   Wash the spinach, set aside a few leaves for garnish, and puree the rest with milk and a pinch of salt. Gradually stir in eggs and flour. Let the batter rest covered for about 10 minutes.

2. 2.

   Clean the mushrooms and slice them. Trim the chicken breast, pat dry, and cut into small pieces. Drain the tomatoes and cut into strips. Peel and finely dice the shallot and garlic.

3. 3.

   In a large pan, bake the pancakes one at a time. Heat the pan and brush each side with 1 tsp oil. Pour a ladle of batter and cook for 2–3 minutes on each side over medium heat. Keep warm in a preheated oven at 80 °C (60 °C fan; gas: level 1).

4. 4.

   Heat the remaining oil in the pan. Sauté the shallot and garlic over medium heat for 3 minutes. Add the mushrooms and cook for about 3 more minutes. Add the chicken and, on high heat, fry everything together for 4 minutes until the chicken is cooked through. Stir in the tomatoes and simmer gently for 3 minutes. Season the filling with salt and pepper.

5. 5.

   Fill each pancake with the mixture, crumble some feta over it, and sprinkle the reserved spinach leaves on top. Serve the stuffed pancakes immediately.