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🍽️ Stuffed Pancakes with Feta

543 kcal · 30 min · 4 servings

Ingredients

• 80 g spinach
• 200 ml milk (3.5 % fat)
• salt
• 3 eggs
• 120 g spelt flour Type 630
• 250 g mushrooms
• 250 g chicken breast fillet
• 8 dried tomatoes in oil
• 1 shallot
• 1 clove of garlic
• 4 tbsp rapeseed oil
• pepper
• 150 g feta (45 % fat in brine)

Instructions

1. 1. Wash the spinach thoroughly.
2. 2. Set aside a few nice leaves for decoration.
3. 3. Puree the remaining spinach finely with a little milk and a pinch of salt.
4. 4. Gradually stir in the eggs and the flour.
5. 5. Let the dough rest covered for about 10 minutes.
6. 6. Clean the mushrooms and slice them.
7. 7. Rinse the meat and pat it dry.
8. 8. Cut the meat into small cubes.
9. 9. Drain the tomatoes.
10. 10. Cut the tomatoes into strips.
11. 11. Peel the shallot and garlic.
12. 12. Dice the shallot and garlic finely.
13. 13. Cook four pancakes one after the other in a large pan.
14. 14. Heat the pan and grease it each time with one teaspoon of oil.
15. 15. Pour in one ladleful of batter.
16. 16. Fry the pancakes at medium heat for two to three minutes on each side.
17. 17. Keep them warm in the preheated oven at 80 degrees Celsius (60 degrees convection or gas mark 1).
18. 18. Heat the remaining oil in the pan.
19. 19. Sauté the shallots and garlic at medium heat for three minutes.
20. 20. Add the mushrooms and sauté them for about three minutes.
21. 21. Add the meat and fry everything at high heat for four minutes until the meat is cooked through.
22. 22. Stir in the tomatoes and let them cook with the mixture at low heat for three minutes.
23. 23. Season the filling with salt and pepper.
24. 24. Fill the pancakes with the mixture.
25. 25. Crumble some feta cheese on top.
26. 26. Sprinkle the reserved spinach leaves over them.
27. 27. Serve the stuffed pancakes with feta immediately.

Nutrition per serving

• kcal: 543
• Protein: 38 g · Fett/Fat: 29 g · Carbs: 31 g