It's Maundy Thursday! The tradition says you should eat something green. And spinach is a clear choice. We've used it for these delicious green pancakes with cream filling.
Shop ingredients
Nutrition (1 serving)
- 340 kcal
- 46 g carbohydrates
- 16,5 g fats
- 28 g protein
Per 2 portions
- 100 g baby spinach
- 100 g spelt flour
- 200 ml milk
- 2 eggs
- pinch salt
- 250 g semi-fat quark
- 1 tsp tahini
- 1 tbsp lemon juice
- 1 tsp garlic granules
- salt
- pepper
- 6 Portobello mushrooms
- 100 g canned sweet peas
Instructions
-
Wash the baby spinach. Mix it with half of the milk until smooth.
-
Whisk the remaining milk with eggs. Add in the spinach puree.
-
Finally, add the flour and a pinch of salt. Make a liquid batter. Leave it to rest in the fridge for at least 10 minutes. Fry it on both sides in a pan using a small amount of oil. The batch should yield 7‑10 crepes, but it depends on how thick or thin you make them. And ignore the rule that the first crepe is for the dog.
-
For the filling, saute some peas and mushrooms. Mix the quark with garlic granules, lemon juice, tahini, salt and pepper.
-
Serve the pancakes filled with the flavoured curd cheese, mushrooms and peas. Enjoy!
