Name: Spinach pancakes, Swedish spinach crêpes
Yield: 4 servings
Ingredients: 400 g of spinach; 2 large egg; 20 cl of whole milk; 50 g of spelt flour; 50 g of butter; salt (according to taste); pepper (according to taste)

Spinach pancakes, Swedish spinach crêpes

These small Swedish spinach crêpes called spenatplättar and taken from the blog Encore un gâteau are pure delights (at least for me). They can be eaten as is or with a filling: smoked trout, cheese... They are quick and easy to make. Perfect for cooking the spinach you find at the farmers' market right now.

Vegetarian Veggie Public

Course: Side dish

Preparation time: 0 minutes

Cost per serving: 0,55 €

Energy: 223 kcal / serving

Nutritional score:

Instructions

1. Wash the spinach and put it in a colander.
2. Place it in a very large covered pan and let it wilt.
3. Squeeze it well between your hands. Wait a little so you don't burn yourself.
Add a little salt.
4. Finely chop it.
5. Beat the two eggs with salt and pepper.
6. Pour in the spinach and mix.
7. Add the sifted flour.
8. Mix until the mixture is smooth.
9. Pour in the milk and mix.
10. Melt some butter in a small blini pan or non-stick pan.
Pour in the batter and let them cook.
Flip the pancakes and let them cook on the other side.
11. Serve immediately.