Pancakes with spinach and stracciatella
6 servings
80 minutes
Combining stracciatella with spinach is not our habit, but an Italian one. Every year in Italy they prepare the Easter pie "Pasqualina" with exactly this spectacular filling. But if you want something original, you can bake pancakes in Italian style on one of the days of Maslenitsa. It is more logical to serve them not with the usual sour cream - there is enough creamy taste in stracciatella - but with some spicy and bright Italian sauce: pesto or bolognese.
1
Prepare all the ingredients. Heat the milk to 40 degrees.
- Milk: 500 ml
2
Whisk 3 eggs with sugar and salt until the sugar dissolves.
- Chicken egg: 3 pieces
- Sugar: 30 g
- Salt: 0.3 teaspoon
3
Pour in 100 ml of milk and mix.
- Milk: 500 ml
4
Sift all the flour, add baking soda, and mix thoroughly with a whisk until a uniform thick batter forms.
- Wheat flour: 210 g
- Baking soda: 0.3 teaspoon
5
Incorporate the remaining milk into the dough in several additions.
- Milk: 500 ml
6
Add vegetable oil and mix again. Leave the prepared dough for 15-20 minutes.
- Vegetable oil: 30 ml
7
Blanch cherry tomatoes in boiling water for 30 seconds.
- Cherry tomatoes: 500 g
8
Then transfer them to ice water. Peel the tomatoes and dry them on a sieve.
9
In a large skillet, heat butter over low heat, add spinach, and sauté for 1-2 minutes or until wilted.
- Butter: 20 g
- Spinach: 300 g
10
Mix spinach with tomatoes, add finely chopped basil, and season with salt and pepper to taste. If the spinach and tomatoes release a lot of juice, drain it.
- Basil: 30 g
- Salt: 0.3 teaspoon
- Balsamic glaze: to taste
11
Heat the pancake pan well, grease it with vegetable oil, and pour a little batter onto it, spreading it across the bottom. Fry for 15-20 seconds.
- Vegetable oil: 30 ml
12
When the edges are browned, flip and fry for another 10 seconds. Fry all the pancakes this way.
13
Spread the filling with spinach and stracciatella on the pancakes and wrap them.
- Spinach: 300 g
- Stracciatella cheese: 130 g
14
Serve decorated with basil leaves and balsamic sauce.
- Basil: 30 g
- Balsamic glaze: to taste