Spinach Pancake with Ricotta and Tomato Sauce
Pre-preparation:
10-15 minutes
Preparation:
15-20 minutes
Servings:
2 servings
Chef's Notes
A classic revisited! Instead of putting the spinach in the ricotta, we turned the pancake batter into this beautiful and tasty green! You can make carrot pancakes, beets and vary the stuffing too!
Ingredients
pancake batter
salt to taste
butter for frying pan
1/2 cup wheat flour
1 egg
2/3 cup of milk
1/4 cup blanched spinach
Filling
200g ricotta
salt and black pepper
Chopped walnuts (optional)
Oil
Parmesan
Tomato Sauce
1 tablespoon olive oil
1 chopped onion
2 garlic cloves
1 can of pellets
Thyme
salt and black pepper
Step by step
- Heat the oil in a pan, add the onion and saute it,
- Add the garlic and sauté for about 30 seconds,
- Add the peeled tomatoes and season, cook for about 15 minutes,
- Blend spinach and milk in a blender,
- Put the flour in a pot with salt, add the egg, milk+spinach and stir with foeut,
- Heat the butter in a non-stick frying pan and make the pancakes,
- For the filling, mix all the ingredients,
- Stuff the pancakes and serve with the tomato sauce on top.