Pancakes with Cream Cheese Spinach Filling and Cocktail Tomatoes
Pancakes with cream cheese spinach filling and cocktail tomatoes are a recipe featuring fresh ingredients from the pancake category. Try this and other recipes from Spoonsparrow!
Ingredients
- 150 g flour
- 100 g buckwheat flour
- 500 ml milk
- 2 Eggs
- 0.5 tsp Salt
- butter (for frying)
- 600 g Spinach
- Salt
- 2 Garlic cloves
- 1 Shallot
- 4 tbsp olive oil
- 400 g ricotta
- 50 g grated Parmesan
- Lemon juice
- pepper (ground)
- 250 g Cherry Tomatoes
- Basil
- grated Parmesan
Instructions
-
1.
For the batter, whisk both flours into milk until smooth. Stir in eggs and salt, then let rest for about 10 minutes before cooking 8 pancakes in hot butter.
-
2.
Preheat oven to 200°C (top heat).
-
3.
To make the filling, wash and trim spinach, blanch briefly in salted water, cool, squeeze out excess liquid, and finely chop. Peel garlic and finely mince; peel shallot and dice it. Sauté garlic, shallot, and spinach in 2 tbsp hot oil for a moment. Mix in ricotta and parmesan, season with lemon juice, salt, and pepper. Spoon the mixture into pancakes, roll them up, and place on parchment‑lined baking sheet. Wash cherry tomatoes, halve them, and arrange on the sheet. Drizzle remaining oil over everything, season with salt and pepper, then bake for about 10 minutes. Serve garnished with basil and parmesan.
