savory

Spinach Pancakes with Mushroom-Tomato Sauce

Spinatpfannkuchen

Ooh how I crave these pancakes right now! Unfortunately, I had pancakes already yesterday, but on the other hand… there can never be enough pancakes! 😉 I prepared this dish a while ago, when a friend was visiting me. Chopping all the vegetables and baking the pancakes might take some time, but all thoughts about “how many more mushrooms are there to cut?…” quickly vanish, once you get to taste the pancakes 🙂

With the spinach in the dough, the pancakes themselves look very green, which gives the cheese-heavy sauce a fresh offset. The cheese is also the reason, that one pancake might be absolutely enough to make you feel full. But if you serve this with a fresh salad and maybe a starter, the pancakes can well serve as a nice vegetarian dinner for guests (up to 6 eaters).

For 6 pancakes (serves approximately 4):

Ingredients for the dough Ingredients for the sauce:
 180 g frozen spinach  400 g mushrooms
 150 g wheat flour  2 scallions
 3 eggs  1 bunch of chives
 250 ml milk  120 g cocktail tomatoes
 salt, pepper  150 g cheese (parmesan)
 3 tbsp cream

Defrost the spinach for the dough. Blend eggs and milk and stir in the spinach. Season with salt and pepper. Sift flour in a bowl and mix in the spinach-egg-milk. Let the dough rest for about 15 minutes. In the meantime clean the vegetables and cut them into small pieces.

Heat olive oil in a pot, and fry scallions and mushrooms. Add the diced tomatoes and steam them as well. Season with salt, pepper and the chopped chives. Heat oil in a frying pan and start frying the pancakes. Keep them warm between two plates or in the microwave. When there is dough for only two more pancakes remaining, add the cream to the vegetable sauce and reheat the sauce. Melt the grated cheese in the sauce, while frying the remaining pancakes.

Tip: The sauce will thicken pretty fast when getting cold, if you use parmesan. Therefore it might be useful to put the sauce pan on a warmer while eating. I also recall, that in the original recipe they used gorgonzola instead of parmesan – so feel free to experiment with the cheese, until you find the right texture-taste combination for you 😉

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