White-green pancake rolls
Ingredients
Instructions
For the pancake batter :
- 125 g Flour
- 2 eggs
- 25 cl Milk
- 30 g Butter
- 1 pinch Salt
- 2 tbsp. tablespoons Oil for cooking
For garnish :
- 6 small white leeks
- 750 g spinach
- 1 Bunch of coriander
- 200 g beaten cottage cheese
- 1 tbsp. tablespoons olive oil
- Nutmeg
- Salt
- Pepper
- Prepare the pancake batter: Sift the flour into a bowl.
- Dig a well in the middle, put the salt and eggs and mix from the center to the sides.
- Work the mixture with a whisk, incorporating the milk. The dough should be smooth.
- Melt the butter in a skillet. When it takes on a nutty color, add it to the batter.
- Leave to stand for one hour at room temperature.
- Cut off the stems of the leeks and the green areas.
- Wash in several waters and tie them together with kitchen twine.
- Plunge the leeks into a large quantity of boiling salted water and cook for 10 minutes uncovered.
- Rinse under ice cold water to fix the color and drain.
- Cook the pancakes by brushing the pancake pan with oil between two pancakes.
- You should get 6. Trim, wash and drain the spinach. Chop and wash the cilantro.
- Heat the olive oil in a sauté pan and sauté the spinach with the coriander.
- Salt, pepper and add the nutmeg. Leave to cook until the complete evaporation of the spinach vegetation water and leave to cool.
- Season the cottage cheese, adjust the seasoning and mix well.
- Spread a crepe on the work surface. Fold it in half, then top with fromage blanc; then add the spinach and a piece of white leek.
- Roll the pancake on itself so as to obtain a cylinder.
- Cut the pancake in half and place it on the serving platter. Continue like this until you run out of ingredients.
- When ready to serve, cover the rolled pancakes with the remaining fromage blanc.
White-green pancake rolls
Today we offer you the following recipe: White-green pancake rolls
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White-green pancake rolls Recipe – White-green pancake rolls Recipes
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