Pancakes with spinach and cream cheese
4 servings
40 minutes
Recipe from the Touché restaurant.
Calories723.8kcal
Proteins36.8grams
Fats40.8grams
Carbohydrates50.1grams
Spinach
200
g
Milk
600
ml
Wheat flour
160
g
Vegetable oil
20
ml
Sugar
30
g
Salt
2
g
Sour cream
280
g
Parsley
8
g
Cilantro
8
g
Dill
8
g
Chicken egg
5
pc
1
Prepare the dough. Mix milk, 1 egg, salt, sugar, and flour in a deep bowl.
- 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.
- Spinach: 200 g
3
Then add spinach to the dough.
- Spinach: 200 g
4
Blend with a blender.
5
Heat the pan and lightly grease it with vegetable oil.
- 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.
- Cream cheese (curd cheese spread): 200 g
- Sour cream: 280 g
- Parsley: 8 g
- Cilantro: 8 g
- Dill: 8 g
8
Mix everything.
9
Boil 4 poached eggs.
- 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.
- Sour cream: 280 g
- Parsley: 8 g
- Cilantro: 8 g
- Dill: 8 g
- Lightly salted salmon: 240 g
11
To serve.
