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🍽️ Crispy Green Spinach Pancakes with Mushrooms

591 kcal · 30 min · 4 servings

Crispy Green Spinach Pancakes with Mushrooms Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the spinach thoroughly and let it drain well.
  2. 2. Halve the onion, peel it, and dice it into fine cubes.
  3. 3. Clean the chanterelles and button mushrooms carefully with a kitchen towel.
  4. 4. Cut the mushrooms into halves or quarters depending on their size.
  5. 5. Wash the parsley, shake it dry, and remove the thick stems.
  6. 6. Finely chop the parsley leaves.
  7. 7. Place two large handfuls of spinach into a tall container.
  8. 8. Blend the spinach together with the milk until smooth.
  9. 9. Whisk the eggs, milk, and salt together in a separate bowl.
  10. 10. Sift the flour into the egg and milk mixture.
  11. 11. Stir everything together to form a slightly thick batter.
  12. 12. Heat two tablespoons of oil in a frying pan over high heat.
  13. 13. Fry the onions, chanterelles, and button mushrooms for about five minutes.
  14. 14. Season the mushroom mixture with salt and pepper.
  15. 15. Add the chopped parsley and mix it in well.
  16. 16. Heat one tablespoon of oil in a non-stick frying pan over medium heat.
  17. 17. Pour one ladle of batter into the hot pan.
  18. 18. Tilt the pan to spread the batter thinly and evenly.
  19. 19. Fry the pancake for one to two minutes until golden brown.
  20. 20. Carefully flip the pancake once it starts to set and release from the bottom.
  21. 21. Fry the other side for about one more minute until golden brown.
  22. 22. Remove the finished pancake from the pan and set it aside.
  23. 23. Repeat the process until all the batter is used up.
  24. 24. Spread the finished spinach pancakes with one tablespoon of crème fraîche.
  25. 25. Fill the pancakes with the fried mushrooms and the remaining spinach.
  26. 26. Serve the filled pancakes immediately.
  27. 27. Cover the finished pancakes with a kitchen towel to keep them warm.

Nutrition per serving