Green pancakes
INGREDIENTS X 2:
For the stuffing:
5 spoons of ricotta
1/4 of grated nutmeg
1/2 bunch of parsley
1 bunch of chives
100 g peas, fresh (or frozen)
salt and pepper.
For the pancakes:
3 large eggs, beaten
3 handfuls of spinach
1 curl of butter
a handful of chopped parsley
oil, salt and pepper
In a bowl mix the ricotta, grated nutmeg, a nice pinch of salt and lots of black pepper. Keep aside.
In a blender, pour all the ingredients for the pancakes (apart from the oil, which can be olive or peanut), add salt and pepper, then blend until you obtain a homogeneous liquid mixture of a bright green color.
In a large skillet, heat a little oil over medium heat. As soon as it is hot, pour a ladle of the green mixture (about half) and cook until it is thicker but not completely cooked.
At this point, spread half of the ricotta on one half of the pancake and add half the parsley, chives and peas. Fold the pancake over the filling and cook for another 30 seconds or so, in order to reheat the ricotta.
Gently serve and keep the first pancake warm while you prepare the second. Season with salt and serve.
The decor idea
The scale of greens: pea green, parsley, spinach, chives… E you can enrich the recipe with all the herbs you like.
The idea is to artistically arrange the pancakes on a white background. Like here: minimal plate and white piqué tablecloth. In a week the summer will start, if you don't have a trip to the countryside on your agenda, at least bring the vegetable garden to the table.
The next call
The title of this book reads in full: How to cook gluten free and not lose friends (Edt). And, indeed, Anna Barnett's recipes are delicious, fresh, healthy like this pancake that the London food writer gives us. Even the light “Anniversary Cake” makes a great impression.
Article The recipe for gluten free green pancakes seems to be the first of iO Woman.
