Pancakes with Spinach and Stracciatella

Ingredients

• Milk 15 fl oz
• Chicken Egg 3 pieces
• Sugar 0 oz
• Salt ¼ spoons
• Activated Baking Soda ¼ spoons
• Wheat Flour 5 oz
• Vegetable Oil 0 fl oz
• Spinach 10 oz
• Stracchino cheese 5 oz
• Marinated cherries 20 oz
• Basil 0 oz
• Butter 0 oz
• White Balsamic Cream to taste

Step-by-Step Guide

Step 1

Prepare all the ingredients. Heat the milk to 105°F.

Step 2

Whisk together 3 eggs with sugar and salt until the sugar is dissolved.

Step 3

Pour in 100 ml of milk and stir.

Step 4

Sift all the flour, add the baking soda, and whisk thoroughly until you achieve a smooth, thick, and sticky dough.

Step 5

Gradually mix the remaining milk into the dough.

Step 6

Add vegetable oil and mix again. Let the prepared dough rest for 15–20 minutes.

Step 7

Blanch the cherry tomatoes in boiling water for 30 seconds.

Step 8

Then transfer them to ice water. Peel the tomatoes and drain them on a sieve.

Step 9

In a large skillet, gently heat the butter over low heat, add the spinach, and sauté for 1-2 minutes, or until it has wilted.

Step 10

Mix the spinach with the tomatoes, add finely chopped basil, and season with salt and pepper to taste. If the spinach and tomatoes release a lot of juice, drain it off.

Step 11

Preheat a crepe pan well, grease it with vegetable oil, and pour a little batter onto it, spreading it evenly across the bottom. Cook for 15–20 seconds.

Step 12

When the edges of the pancake turn golden brown, flip it and cook for another 10 seconds. Continue to cook all the pancakes this way.

Step 13

Place the filling with spinach and stracciatella on the crepes and roll them up.

Step 14

Serve garnished with basil leaves and balsamic sauce.