Savory pancakes

Name: Savory pancakes - Cerasela N.
Ingredients: 4 eggs; salt; 6 tablespoons chopped spinach; 200 g cream cheese; 1/4 red bell pepper; 1/4 green bell pepper; 7; 8 tablespoons flour; 150 ml milk

Salad - Savory pancakes by Cerasela N. - Recipia

Savory spinach, pepper, and cream cheese pancakes are made from a simple batter similar to that of regular pancakes. The spinach is incorporated directly into the mixture, while the cream cheese is mixed separately with red and green peppers. They are cooked one at a time, then filled and rolled or folded. These pancakes are perfect for a quick breakfast but can also be served as an appetizer. Quick Info Total Time: Not specified in the original recipe Preparation Time: Not specified Cooking Time: Cooked one at a time, just like regular pancakes Servings: The number depends on the size and thickness of the pancakes Difficulty: Easy Recipe Type: Quick breakfast, appetizer pancakes Ingredients 4 eggs Salt, to taste Pepper, to taste 6 tablespoons chopped spinach 200 g cream cheese 1/4 red pepper 1/4 green pepper 7-8 tablespoons flour 150 ml milk Instructions 1. Prepare the filling Dice the red and green peppers into small cubes. Place them in a bowl with the cream cheese and mix until the vegetables are evenly distributed. Set the mixture aside while you prepare the batter. The small cubes are more suitable for the filling as they spread more easily on the pancake and won't tear it when rolled or folded. 2. Prepare the pancake batter In another bowl, mix the eggs with the milk. Add the flour, chopped spinach, salt, and pepper. Stir until you achieve a smooth mixture similar to regular pancake batter. Add the flour gradually, using the indicated 7-8 tablespoons. Depending on the size of the tablespoons and the consistency of the eggs, the batter may turn out slightly thicker or thinner. The important thing is that it can be spread in the pan like pancake batter. 3. Cook the pancakes Cook the pancakes just like the regular ones, pouring the batter and spreading it into an even layer. Let each pancake cook until done, then flip it to cook the other side. Continue until you finish the batter. Since the spinach is in the mixture, the pancakes will look different from plain ones, but the cooking method remains the same. 4. Fill the pancakes After the pancakes are cooked, spread a layer of the cream cheese mixture with the peppers on each one. Roll or fold the pancakes depending on how you want to serve them. If preparing for a platter, they can be rolled and cut into pieces. For breakfast, they can be left whole and served immediately. Why I make this recipe often I love this recipe because it uses few ingredients and is prepared without a complicated mixture. The batter is ready once the ingredients are mixed, and the filling requires no cooking. Additionally, the pancakes can be served warm or after cooling. It's a great option when you want a savory breakfast or need a simple appetizer. The cream cheese with peppers adds enough flavor, and the spinach is included directly in the pancake, not prepared separately. Tips Chop the peppers as finely as possible so that the filling spreads easily and doesn't spill out of the pancakes. Mix the batter well before each pancake, as the chopped spinach may settle at the bottom of the bowl. Don't add too much filling. A thin layer of cream cheese is easier to spread and allows the pancake to be rolled without tearing. Adjust the amount of salt and pepper to taste. The cream cheese may already be salty, so it's better to season the batter moderately. If the batter seems too thick to spread, it can be thinned with a little milk from the amount already specified in the recipe before cooking. If it's too thin, the consistency can be adjusted with the indicated flour. Substitutions Cream cheese is the main ingredient of the filling and should not be replaced if you want to maintain the texture of the recipe. Both red and green peppers can be used together as specified in the recipe for flavor and color. Spinach should be kept in the batter to adhere to the recipe. Since the source does not specify whether it is fresh or frozen, it is important that the spinach used is chopped. In the case of frozen spinach, excess water could change the consistency of the batter, so it should be drained before adding. This is a practical note, not a modification of the amount in the recipe. Variations You can change the serving style without altering the composition. The pancakes can be rolled whole, folded in half, or cut into small pieces for an appetizer. For a platter, prepare thinner pancakes so they can be rolled easily. If served as a breakfast, they can be made slightly thicker and filled immediately after cooking. Another option is to spread the cream cheese on each pancake and roll it before serving, without reheating after filling. The basic recipe does not include an additional baking step after filling. Serving Ideas The appetizer pancakes can be served immediately after filling while still warm or after they have cooled. For breakfast, they can be placed whole on a plate. If preparing for guests, cut the rolls into pieces and arrange them on a platter. This way, the cream cheese and pepper filling is more visible, and the portions are easier to serve. Frequently Asked Questions Can I prepare the batter in advance? The batter contains eggs, milk, and spinach, so it is best used shortly after preparation. If necessary, it can be stored for a short time in the refrigerator, covered, but it should be mixed again before cooking. Can I use more spinach? The recipe is calculated for 6 tablespoons of chopped spinach. A larger amount may change the texture of the batter and how the pancakes cook, so it is recommended to keep the indicated amount. What should the cream cheese be like? The cream cheese should be mixable and spreadable. If it is very cold and hard, mixing it with the peppers may be more difficult. It is important that the filling is homogeneous so that the pancakes can be rolled easily. How many pancakes does this mixture yield? The recipe does not specify an exact number. The amount depends on the diameter of the pan, how much batter you use for each pancake, and the desired thickness. Can they be served cold? Yes. The filled pancakes can also be served after they have cooled. This is a practical option for a quick breakfast or appetizer. Nutritional Values The values are estimates for the entire recipe and may vary depending on the type of cream cheese, the size of the eggs, and the exact amount of flour used. The calculation does not include any oil or other fat used for cooking, as these are not listed in the recipe ingredients. For the entire amount: Calories: approximately 1,100-1,300 kcal Protein: approximately 55-65 g Carbohydrates: approximately 75-90 g Fat: approximately 70-85 g Fiber: approximately 3-5 g Sodium mainly depends on the cream cheese and the amount of salt added. Since the number of pancakes and servings is not specified, the values for a serving cannot be calculated exactly. If the recipe is divided into four equal portions, each portion would have approximately 275-325 kcal, with variations depending on the ingredients used. Storage and Reheating Filled pancakes should be stored in the refrigerator in a covered container and are best consumed as soon as possible, ideally within one to two days. The cream cheese and chopped vegetables are not suitable for long-term storage. If you want to reheat them, do so gently for a short time so that the cream cheese does not become too soft. They can also be served cold without an additional heating step.

Savory pancakes

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