Pancakes with spinach and cream cheese

4 servings

40 minutes

Recipe from the Touché restaurant.

Energy value per serving

• Calories: 723.8
• Proteins: 36.8g
• Fats: 40.8g
• Carbohydrates: 50.1g

Ingredients

• Spinach: 200 g
• Milk: 600 ml
• Wheat flour: 160 g
• Vegetable oil: 20 ml
• Sugar: 30 g
• Salt: 2 g
• Lightly salted salmon: 240 g
• Cottage cheese: 200 g
• Sour cream: 280 g
• Parsley: 8 g
• Coriander: 8 g
• Dill: 8 g
• Chicken egg: 5 pc

Cooking steps

1. Prepare the dough. Mix milk, 1 egg, salt, sugar, and flour in a deep bowl.

   Required ingredients:

   • Milk: 600 ml
   • Chicken egg: 5 piece
   • Salt: 2 g
   • Sugar: 30 g
   • Wheat flour: 160 g

2. Thaw the spinach and squeeze out the moisture.

   Required ingredients:

   • Spinach: 200 g

3. Then add spinach to the dough.

   Required ingredients:

   • Spinach: 200 g

4. Blend with a blender.

5. Heat the pan and lightly grease it with vegetable oil.

   Required ingredients:

   • Vegetable oil: 20 ml

6. Cook the pancakes on both sides until done.

7. Mix cream cheese with sour cream and add finely chopped parsley, cilantro, and dill.

   Required ingredients:

   • Cottage cheese: 200 g
   • Sour cream: 280 g
   • Parsley: 8 g
   • Coriander: 8 g
   • Dill: 8 g

8. Mix everything.

9. Boil 4 poached eggs.

   Required ingredients:

   • Chicken egg: 5 piece

10. Place cream with herbs in two spots on the plate, top with pancakes, and arrange a poached egg and slices of lightly salted salmon beside it.

    Required ingredients:

    • Sour cream: 280 g
    • Parsley: 8 g
    • Coriander: 8 g
    • Dill: 8 g
    • Lightly salted salmon: 240 g

11. To serve.