Stuffed Pancakes with Turkey and Spinach
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 90 g flour (whole wheat flour)
- 55 g flour (wheat flour)
- 1 tablespoon olive oil
- 2 egg (s)
- salt
- 150 ml milk
- 150 ml mineral water
- 350 g turkey schnitzel
- 1 onion (s)
- 4 tomato (s)
- 300 g spinach (frozen)
- salt and pepper
- 2 tablespoon olive oil
- 100 g cream cheese
Print Recipe
Pin Recipe Instructions
- Thaw the spinach leaves. Brew, peel and dice tomatoes. Peel and dice the onions. Dice turkey meat very finely.
- Mix the two types of flour, olive oil, eggs, salt, milk and mineral water into a dough and let it soak for about 30 minutes.
- Heat the olive oil in a pan and fry the turkey meat in it, then add the onions and fry briefly. Add the spinach and tomatoes and cook everything until the liquid has almost evaporated. Season with salt, pepper and a little nutmeg.
- Heat a small pan, add 3-4 tablespoons of batter and let it flow in the pan. Bake the dough until golden brown on both sides, keep the finished pancakes warm in the oven. Spread a thin layer of cream cheese on the pancakes, spread the meat and spinach filling on top and fold them up.
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