Spinach Pancakes with cream cheese, ham and a roasted pepper and tomato sauce
Author: Jenny Paulin
Cook time:
Total time:
Serves: 6
- for the pancakes
- 1½ cups of flour
- 1 cup of milk
- 1 egg
- ½ bag of spinach
- black pepper (to taste)
- pinch of salt
- pinch of nutmeg
- oil for cooking
- for the sauce
- 2 red peppers
- 1 onion
- garlic
- basil
- olive oil
- tin of tomatoes (drain off the liquid)
- pinch of sugar
- for the filling
- small tub of cream cheese (or use ricotta)
- ham/bacon - optional
- 25g grated cheese
- black pepper to taste
- 25g grated cheese to garnish
- Method
- To make the pancakes
- Place all the ingredients into a blender and whizz until smooth
- make your pancakes as you would normally, and allow to cool
- To make the sauce
- pre-heat the oven to 190oC/170oC (fan)
- roughly chop the peppers and onion and place into a baking tray
- add a couple of cloves of garlic and 2tbsp of olive oil and some basil, mix and place into an oven
- cook for about 20-25 minutes
- once cooked, put in tom your clean blender with your drained tomatoes and the sugar and whizz to blend all together
- To assemble your dish
- turn the oven down to 180oC / 160oC (fan)
- lay each pancake out and divide the cream cheese, cheese and meat (if using) mixture among your pancakes
- roll each pancake up and place into a lightly greased oven proof dish
- pour over your sauce and top with the grated cheese
- bake for about 25-30 minutes until the cheese is golden brown
- serve with garlic or crusty bread and a salad garnish
Recipe by Mummy Mishaps at http://www.mummymishaps.co.uk/2013/04/spinach-pancakes-with-cream-cheese-ham-and-a-roasted-pepper-and-tomato-sauce.html
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