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🍰 Crispy Buckwheat Pancakes with Creamy Spinach Filling

435 kcal · 30 min · 4 servings

Ingredients

• 150 g Buckwheat flour
• 50 g Wheat flour Type 550
• salt
• 250 ml water
• 1 egg
• 2 tbsp ghee
• 400 g leaf spinach
• 1 onion
• 1 clove garlic
• 2 tbsp olive oil (20 ml)
• 100 g feta cheese (9% fat absolute)
• 5 tbsp whipping cream
• salt
• pepper

Instructions

1. 1. Add both types of flour, salt, water, and the egg to a bowl.
2. 2. Stir the ingredients with a spoon or whisk until a smooth batter forms.
3. 3. Cover the bowl and let the batter rest for 20 minutes.
4. 4. Pick out any tough stems from the leaf spinach.
5. 5. Wash the spinach thoroughly under running water.
6. 6. Let the wet spinach drain well in a colander.
7. 7. Chop the drained spinach into rough pieces.
8. 8. Peel the onion and the garlic clove.
9. 9. Dice the onion and garlic into small cubes.
10. 10. Add olive oil to a large pan and heat it over medium heat.
11. 11. Add the onion and garlic cubes to the hot pan.
12. 12. Sauté the vegetables until they are soft and fragrant.
13. 13. Add the chopped spinach to the pan.
14. 14. Place a lid on the pan.
15. 15. Let the spinach cook for 5 minutes.
16. 16. Remove the lid and crumble the feta cheese directly into the pan.
17. 17. Add the cream to the pan.
18. 18. Stir everything well until the cream mixes with the cheese.
19. 19. Season the filling to taste with salt and pepper.
20. 20. Heat clarified butter in a non-stick pan.
21. 21. Pour a ladleful of batter into the hot pan.
22. 22. Fry the pancake until golden brown and thin on both sides.
23. 23. Repeat the process with the remaining batter.
24. 24. Fill the finished pancakes with the warm spinach mixture.
25. 25. Serve the filled pancakes immediately.

Nutrition per serving

• kcal: 435
• Protein: 12 g · Fett/Fat: 25 g · Carbs: 41 g