You can make this recipe without spinach, just with cheese, or you can add some other green vegetables instead of spinach, whatever you have in the fridge. It is delicious with courgettes or swiss chard. Just make sure you always squeeze extra water from the veg. For example if you prepare with courgettes chop them in a food processor, then sprinkle some salt and leave for about 15-20 min covered, then squeeze between hands to drain all liquid. Check my other recipe : Baked pancakes with cottage cheese and sour cream.
- In a bowl mix flour and salt, then in the middle of the bowl add the egg and 150ml of water, mix well with a fork starting in the middle. Add cream and more water until you get thick runny mixture. It should be without lumps.
- In a large pan add little bit of oil and when very hot pour some of the mixture to cover the base of the pan, make pancakes slightly thicker than the normal ones.
- In a bowl mix all ingredients for the filling. Spread generous amount on half of the pancake and then roll, the cheese will spread towards the other half as you roll. Lay pancakes in a large oven dish, you can stack them in two layers.
- Now mix sour cream and egg and pour over the pancakes, spread evenly. Make sure all pancakes are covered, as they will burn if not.
- Place it in the preheated oven at 200 C and bake for about 20 minutes, or until gold on top.
- When done, leave it to rest for about 20 minutes.
- 2-3 cups plain flour
- 200-300ml sparkling water
- 2-4 tbsp cream
- 1 egg
- 150g feta cheese
- 100g cottage cheese
- 3 tbsp cream cheese
- 1 egg
- 1/2 tsp salt
- 100ml sour cream
- 1 cup spinach rinsed under hot water and cut into tiny pieces, you can use frozen
- 200 ml sour cream with 1 spoon of cream cheese ( i had only little bit of sour cream left so you can see mine had a very thin layer of topping)
- 1 egg