Spinach Pancakes
Description
Perfectly pairs with tea and coffee. You can serve spinach pancakes as a standalone dish or fill them with savory pastes, dips, creamy cottage cheese with additions, etc. Spinach pancakes look especially attractive with red caviar or chopped imitation crab sticks. Be sure to try this option too. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the listed ingredients. You will need water to blend the spinach leaves in a blender.
- 2
Step 2
Break apart the spinach bunch by hand, cutting off the stems. Rinse each leaf thoroughly in water on both sides, then cut them into strips. Place into a blender jar or blender bowl and pour in water. Blend for about 2-3 minutes until you get a green smoothie.
- 3
Step 3
Pour milk of any fat content into a deep container, add chicken eggs, and sprinkle in salt. Gently whisk everything together with a whisk.
- 4
Step 4
Pour the spinach smoothie into the container and stir once again to ensure the entire liquid acquires a beautiful color.
- 5
Step 5
Sift the premium wheat flour and gently incorporate it into the mixture in portions. It's best to use a whisk and fold in the flour rather than beat it, to prevent lumps from forming. Once done, pour in the vegetable oil and mix again. Let the dough rest for 10 minutes to allow the gluten to activate.
- 6
Step 6
Preheat the crepe pan on the stove and grease it with vegetable oil the first time. Pour in some of the batter and carefully spread it over the bottom of the pan. Cook for about 1-2 minutes over medium heat. If you cook over high heat, the edges of the crepe will brown while the center remains raw and may tear when flipping! Then flip and cook for another minute on the other side.
- 7
Step 7
Fry the remaining pancakes in the same way using the leftover batter.
- 8
Step 8
Place them on a plate and serve warm. If desired, you can fill them with various tasty non-sweet fillings.