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

  1. Ferve Rapidamente os Espinafres, escorra.
  2. Bata os ovos e o leite, adicione a farinha pouco a pouco, misture bem, tempere com sal, pimenta e noz-moscada.
  3. Deixe a massa descansar por 20 minutos.
  4. Adicione o espinafre, misture bem.
  5. 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.
  6. Continue com o resto da massa.
  7. Quando as panquecas estiverem prontas, polvilhe o queijo feta na metade do banho e enrole. Use salmão defumado para o segundo semestre.
  8. Corte diagonalmente ao meio.
  9. 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

  1. 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.
  2. 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.
  3. Let the batter rest for 20 minutes.
  4. Stir the chopped spinach into the rested batter until it’s evenly combined.
  5. 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.
  6. 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.
  7. Slide the cooked pancake onto a plate and continue with the rest of the batter, stacking the finished pancakes as you go.
  8. 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.
  9. You can cut the rolled pancakes diagonally in half before serving. They are delicious served warm as an appetizer or a light lunch.