Estas panquecas de espinafres são uma forma criativa e deliciosa de incluir mais vegetais na sua alimentação. Versáteis e coloridas, podem ser servidas como um aperitivo elegante, um almoço leve ou até um jantar rápido. A combinação do espinafre com o queijo feta salgado e o salmão fumado é simplesmente irresistível, oferecendo um prato equilibrado e cheio de sabor.
Ingredientes
- 200 gramas de folhas de espinafre congeladas
- 2 ovos
- 300 ml de leite
- 10 colheres de sopa de farinha de trigo
- sal
- Pimenta
- noz-moscada
- 100 gramas de queijo feta
- 100 gramas de salmão defumado
Preparação
- Ferve Rapidamente os Espinafres, escorra.
- Bata os ovos e o leite, adicione a farinha pouco a pouco, misture bem, tempere com sal, pimenta e noz-moscada.
- Deixe a massa descansar por 20 minutos.
- Adicione o espinafre, misture bem.
- Escove a frigideira com óleo, despeje 4 colheres de sopa de massa, frite até o topo ficar pronto, vire para o lado, continue fritando até dourar levemente.
- Continue com o resto da massa.
- Quando as panquecas estiverem prontas, polvilhe o queijo feta na metade do banho e enrole. Use salmão defumado para o segundo semestre.
- Corte diagonalmente ao meio.
- Sirva como aperitivo ou almoço leve.
For a savoury twist on a classic, here is the English version of this recipe.
Savoury Spinach Pancakes
Move over, sweet pancakes! These savoury spinach pancakes are a vibrant and sophisticated alternative, perfect for a light lunch, brunch, or an elegant appetizer. The batter creates wonderfully thin, crepe-style pancakes with a beautiful green hue and a subtle earthy flavour from the spinach. They serve as the perfect canvas for a classic and delicious filling.
The combination of salty, crumbly feta and rich, silky smoked salmon is a timeless pairing that works beautifully here. The pinch of nutmeg in the batter adds a gentle warmth that complements both the spinach and the fillings. For a little extra freshness, you could add some finely chopped dill or chives to the batter or serve the finished pancakes with a dollop of crème fraîche or Greek yogurt.
Ingredients
For the Pancakes:
- 200g frozen spinach leaves
- 2 eggs
- 300ml milk
- 10 tbsp plain flour
- Salt
- Freshly ground black pepper
- A pinch of nutmeg
For the Filling:
- 100g feta cheese
- 100g smoked salmon
Method
- First, cook the frozen spinach according to the package directions (usually by blanching in boiling water for a minute). Drain it very well in a sieve, pressing down with a spoon to squeeze out as much excess water as possible. Chop it finely.
- In a bowl, whisk the eggs and milk together. Gradually add the flour, whisking continuously until you have a smooth batter. Season with salt, pepper, and a pinch of nutmeg.
- Let the batter rest for 20 minutes.
- Stir the chopped spinach into the rested batter until it’s evenly combined.
- Heat a lightly oiled non-stick frying pan over a medium heat. Pour a small ladleful of batter into the pan, swirling it to create a thin, even pancake.
- Fry for 1-2 minutes, until the top is set and the edges are starting to lift. Flip the pancake and cook for another minute on the other side until lightly golden.
- Slide the cooked pancake onto a plate and continue with the rest of the batter, stacking the finished pancakes as you go.
- To serve, lay a pancake on a plate. Crumble some feta cheese over it and top with a few slices of smoked salmon. Roll it up tightly.
- You can cut the rolled pancakes diagonally in half before serving. They are delicious served warm as an appetizer or a light lunch.