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PrintSPINACH PAN CAKES
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Sift 50 grams of the flour and salt into a bowl. Break in the egg. Gradually add 150 ml milk, beating to form a smooth batter. Stir in the spinach.
- Heat a little butter in a 20.5 cm frying pan. When hot pour in 45 ml batter, tilting pan to cover base. Cook until the pancake moves freely, turn, cook until golden. Make 4 pancakes.
- Put the remaining butter, flour and milk in a saucepan. Heat, whisking continuously, until the sauce thickens, boils and is smooth. Stir in the lemon rind, bay leaf and fish. Cook for 6 minutes.
- Divide the mixture equally between the pancakes, then roll up.
- Serve hot with a green salad.
INGREDIENTS
- 75 grams plain flour
- Pinch of salt
- 1 egg, size 6
- 450 ml fresh milk
- 50 grams spinach, trimmed and finely chopped
- 25 grams butter, plus extra for frying
- Grated rind of lemon
- 1 bay leaf
- 100 grams smoked haddock, skinned and cubed
- 100 grams cod, skinned and cubed
4 comments for “Spinach Pan Cakes”
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Posted Tuesday, February 7, 2023 at 8:25:21 PM