Stuffed Spinach Pancake Recipe

Don’t discard leftovers, reuse them and make these delicious pancakes!

Pancakes Ingredients

• 1 cup (tea) wheat flour
• 1 cup coarsely chopped spinach leaves
• 1 tablespoon of oil
• 1 and ½ cup of milk
• 2 eggs
• Sal

Filling and Covering Ingredients

• 3 cups of leftover cooked vegetables
• 2 cups (tea) tomato sauce
• ½ cup coarsely grated mozzarella cheese
• ½ cup coarsely grated provolone cheese
• 300 grams of ricotta
• 1 clove of minced garlic
• 3 lightly beaten eggs
• 2 tablespoons of oil
• Salt and black pepper
• Marjoram or oregano
• Grated parmesan cheese

How to prepare pancakes

1. In a blender, beat the milk, spinach, eggs and oil.
2. Add salt to taste, flour and beat until you get a fluid dough.
3. Let the mixture rest in the refrigerator for 30 minutes.
4. Then, in a frying pan greased with oil, fry the pancakes using ¼ cup (tea) of the dough for each pancake.
5. Fry well on both sides without burning the pancake.

How to prepare the filling and topping

1. In a pan, brown the garlic in the oil.
2. Add the chopped vegetables.
3. Sauté over moderate heat, stirring frequently.
4. Season with marjoram to taste, salt and pepper.
5. Reserve.

Assembly

1. Grease a large pan and set aside.
2. Preheat the oven to 170°C.
3. Love the ricotta very well.
4. Add the mozzarella and provolone.
5. Add the beaten eggs and mix well.
6. Divide the ricotta cream over the pancakes and distribute the vegetables over it.
7. Roll up and arrange the pancakes in the pan.
8. Spread the tomato sauce over the top, sprinkle with Parmesan cheese and cover the pan with aluminum foil.
9. Bake for 30 minutes or until the filling sets and the pancakes are hot.
10. Serve immediately.

Mom Tips

Yields 6 servings.

The batter should yield 12 pancakes.

Baked pancakes with tomato sauce is optional.

Cooked vegetables may be: cauliflower, green beans, carrots, broccoli, chayote, peas,…

When you have leftover vegetables, freeze them and, when you have enough, use them to prepare these delicious pancakes.