Ingredients for the spinach pancakes
To prepare the spinach pancakes with the following ingredients:
For the crepe batter:
100 g of flour 00
1 uovo
200 ml of latte (you can also use a vegetable latte for a lattos version)
1 cup of olive oil
Un pizzico di sale
Per il ripieno di spinaci:
300 g of fresh spinaci
1 spicchio d’aglio
1 cucchiaio of olive oil
Sale e pepe qb
100 g of ricotta (optional, for a version more cremosa)
Preparazione delle Crepes di Spinaci
1. Prepare the pancake mixture: Start with the preparation of the pancake mixture. In one bowl, mix the uovo with the latte and a pizza di sale. Add flour a little at a time, mix with a bit of frustration to avoid grumiforming. Once the impasto turns out to be smooth and even, add a bit of olive oil and let it riposare for around 15-20 minutes.
2. Prepare the spindle liner: Once the ripener is applied, then dedicate the liner. Wash it fresh and fall for a few minutes in the salt water. Una volta cotti, scolali e strizzali para eliminare l’acqua in eccesso. In a padella, scalda an olive oil cucchiaio and aggiungi uno spicchio d’aglio schiacciato. When the aglio is golden, aggiungi gli spinaci e cuoci per qualche minuto. Regola di sale e pepe. If desired, add a little ricotta to make it creamier.
3. Cook the crepes: Scalda a non-stick padella with a po’ di olio or burro. Pour a mixture of impasto and distribute it evenly across the surface of the pad, creating a small pancake. Cook for around 2 minutes per minute, when the crepes become golden brown. Proceed with the rest of the impasto.
4. Stuff and serve: A volta pronte the crepes, available on a piatto and stuffed with the ripieno di spinaci. You can turn it on or eat it, secondly you prefer it. If you place it, add a sprinkle of grated parmigiano or a light salsa to make the dish even more flavorful.
Varianti delle Crepes di Spinaci
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