Pancakes with feta and spinach

Beat the eggs with milk, salt, and sugar.

Sift the flour and gradually add it to the milk-egg mixture while continuously whisking.

Add vegetable oil and mix until smooth.

Prepare a feta mousse. Wash the spinach leaves and sauté them for 30 seconds.

Cool in ice water. Squeeze out the water well and chop finely.

Pass the feta through a fine sieve and add cream.

Whisk until medium peaks form.

Add chopped spinach.

Fry the pancakes on both sides until golden brown. Brush each pancake with butter.

Place the feta and spinach mousse in a sauce dish and drizzle with olive oil.

To serve.