pancakes as a first course

Pancakes as a First Course - A Creative Delicacy

Who doesn't love pancakes? These versatile delights can be enjoyed both at breakfast and as a main dish, and today I invite you to discover a unique recipe for pancakes filled with a delicious combination of spinach, ricotta, and parmesan, covered with a creamy sauce. This dish is not only tasty but also adds a touch of elegance to your table.

Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 60 minutes
Number of servings: 4-6

I. Ingredients

For the pancakes:
- 120 g flour
- 250 ml milk
- 2 eggs
- a pinch of salt
- 50 g melted butter

For the filling:
- 300 g fresh spinach
- 250 g ricotta
- 1 egg
- 3 tablespoons grated parmesan
- nutmeg, salt, and pepper to taste

For the béchamel sauce:
- 50 g flour
- 50 g butter
- 500 ml milk
- salt to taste

For gratin:
- 4-5 tablespoons tomato sauce
- generous grated parmesan or cheese

II. A Brief History of Pancakes

Pancakes have a long history, being prepared since ancient times. They have evolved over the centuries, adapting to various cultures and culinary preferences. Today, pancakes can be found in countless variations, from sweet ones filled with fruits to savory ones packed with vegetables and cheeses. This recipe perfectly fits into the category of "savory dishes," combining the flavors of spinach with the creaminess of cheese.

III. Preparing the Pancakes

1. Mixing the Batter: In a large bowl, whisk together the milk, eggs, and a pinch of salt. Then add the flour and melted butter, mixing until you achieve a smooth batter. It is important to avoid lumps; if necessary, use an immersion blender to obtain a fine texture.

2. Resting the Batter: Cover the bowl with plastic wrap and let it rest in the refrigerator for an hour. This is an important step, as resting allows the flour to fully hydrate, making the pancakes easier to flip in the pan.

3. Cooking the Pancakes: In a non-stick skillet, heat a little butter and pour in a ladle of the pancake batter. Cook on each side for 2-3 minutes or until golden. Repeat the process until you finish the batter.

IV. Preparing the Filling

1. Cooking the Spinach: In a skillet, add a little olive oil and a minced garlic clove. Once the garlic turns golden, add the washed spinach. Cover the skillet to allow the spinach to wilt in its own juices without adding water, for about 5-7 minutes.

2. Preparing the Filling: Once the spinach has cooled, chop it finely. In a bowl, combine the spinach with ricotta, egg, grated parmesan, and spices (nutmeg, salt, pepper). Mix well until you achieve a uniform filling.

V. Preparing the Béchamel Sauce

1. Cooking the Sauce: In a saucepan, melt the butter and add the flour, stirring continuously to avoid lumps. Let it brown slightly, then pour in the warm milk, continuing to stir. Cook the sauce for 5-7 minutes until it becomes creamy. Add salt to taste.

VI. Assembling and Baking the Pancakes

1. Filling the Pancakes: On each pancake, place a tablespoon of the spinach and ricotta filling, then roll tightly.

2. Arranging in the Dish: Grease a baking dish with a little butter. Place the filled pancakes in the dish, then pour the béchamel sauce over them. Add the tomato sauce and generously sprinkle the grated parmesan or cheese on top.

3. Baking: Preheat the oven to 180 degrees Celsius and place the dish inside. Bake for 20-25 minutes or until the cheese layer on top becomes golden and crispy.

VII. Serving and Variations

These pancakes can be served warm, alongside a fresh salad or with a side of garlic yogurt sauce. Another delicious suggestion is to pair them with a glass of dry white wine, which will perfectly complement the flavors of the dish.

VIII. Frequently Asked Questions

1. Can I use other types of cheese? Yes! If you don't have ricotta, you can use cottage cheese or any other cheese. Each variation will give a distinct flavor to the pancakes.

2. How can I make the pancakes lighter? You can reduce the amount of butter in the batter and use skim milk. Additionally, substitute part of the flour with whole wheat flour for an extra fiber boost.

3. Can I prepare the pancakes in advance? Absolutely! The filled pancakes can be made a day ahead. Keep them in the refrigerator and bake them before serving.

IX. Nutritional Benefits

This recipe is packed with nutrients thanks to spinach, which is rich in iron and vitamins, while ricotta is an excellent source of protein. The flour provides essential carbohydrates, and parmesan adds a boost of calcium. Each serving has approximately 400-500 calories, depending on the chosen ingredients and portion sizes.

X. Personal Note

These first-course pancakes are a great way to bring the family together at the table. I encourage you to experiment with different fillings, such as mushrooms or zucchini, to create your own personalized version! Share your impressions in the comments and feel free to add your own variations!

Enjoy cooking and savor every bite of these delicious and healthy pancakes!