Ingredients (serves 4):
1 basic recipe pancake batter (see below).
50 g sesame seeds, unpeeled,
750 g spinach leaves,
salt,
2 onions,
2 cloves of garlic,
1 small red and 1 small yellow bell pepper,
2 tablespoons olive oil,
ground pepper,
100 g smoked salmon sections,
100 g sour cream, 18% fat.
Preparation:
Prepare pancake batter according to recipe (see below). Roast sesame seeds in a pan without fat. Allow to cool. Stir the sesame seeds (except for 1 tablespoon) into the pancake batter. Bake pancakes in hot clarified butter. Keep warm. Wash spinach thoroughly, sort and remove coarse stems. Bring plenty of salted water to boil and blanch spinach in it for 1 minute. Drain and drain well. Peel and dice onions and garlic. Clean, wash and very finely dice the peppers.
Heat olive oil. Sauté onions, garlic and peppers in it. Add spinach and season with salt and pepper. Fill the pancakes with spinach. Finely dice the salmon, add to the sour cream and season with pepper. Pour the sour cream on the pancakes. Top with serve sprinkled with the remaining sesame seeds.
One serving has about 580 kcal (2430 kJ) No further info.
Intense nutmeg seasoning
For many, a pinch of freshly grated nutmeg belongs on spinach. Better
is to grate the nutmeg freshly over the spinach pancakes, the flowery spicy nutmeg flavor develops better!
Pancake base dough
Ingredients (serves 4):
250 g flour,
1 pinch of salt,
1/4 l milk,
1/8 l mineral water,
4 eggs,
clarified butter for baking.
Preparation:
Put flour and salt in a bowl. Add milk and mineral water with a whisk. Beat the eggs one by one and stir into the dough. Allow to swell for 30 minutes. Bake pancakes in hot clarified butter.
One serving has about 380 kcal (1610 kJ) No further info.
