Pancakes with feta and spinach
12 servings
40 minutes
The chef of the Memo restaurant (Saint Petersburg) shared the recipe with us.
Calories551.3kcal
Proteins23.7grams
Fats36grams
Carbohydrates32.2grams
Whole milk (3.2%)
1.2
l
Wheat flour
360
g
Chicken egg
5
pc
Vegetable oil
20
ml
Salt
to taste
Sugar
30
g
Feta cheese
900
g
Cream (22%)
600
ml
Fresh spinach leaves
300
g
Olive oil
to taste
1
Beat the eggs with milk, salt, and sugar.
- Chicken egg: 5 piece
- Whole milk (3.2%): 1.2 l
- Salt: to taste
- Sugar: 30 g
2
Sift the flour and gradually add it to the milk-egg mixture while continuously whisking.
- Wheat flour: 360 g
3
Add vegetable oil and mix until smooth.
- Vegetable oil: 20 ml
4
Prepare a feta mousse. Wash the spinach leaves and sauté them for 30 seconds.
- Fresh spinach leaves: 300 g
5
Cool in ice water. Squeeze out the water well and chop finely.
6
Pass the feta through a fine sieve and add cream.
- Feta cheese: 900 g
- Cream (22%): 600 ml
7
Whisk until medium peaks form.
8
Add chopped spinach.
- Fresh spinach leaves: 300 g
9
Fry the pancakes on both sides until golden brown. Brush each pancake with butter.
- Vegetable oil: 20 ml
10
Place the feta and spinach mousse in a sauce dish and drizzle with olive oil.
- Feta cheese: 900 g
- Fresh spinach leaves: 300 g
- Olive oil: to taste
11
To serve.
