Spinach and Ricotta Pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
8 tbsp-All Purpose Flour2 eggs, beaten1 tbsp olive oil1 1/3 cup 1 % milk7 oz-Spinch, frozen6 tbsp pine nuts1 1/3 cup-ricotta4 tbsp- grated Parmesan2 sticks celery, finely sliced (optional)
Place the flour in a bowl and make a well in the middle. Add the eggs and stir into the flour to form a batter. Add the oil and mix well. Gradually stir in the milk. Leave to stand. Put the spinach ina small saucepan and thaw until water evaporates. Stir onto batter. Heat a small, greased skillet and cook a few minutes on either side a until golden brown. Next, make the filling, Place the pine nuts in a small skillet and stir over a gentle heat until browned. Ina bowl, beat ricotta and the Parmesan together and then add pine nuts and celery. Divide the filling between pancakes and spread evenly. Roll Up. Place all the filled Crepes ina ovenproof dish, cover with foil and bake for 15 minutes at 375 F . Serve with Tomato Basil Sauce. Keep for up to 24 hours in the fridge.
Number of Servings: 8
Recipe submitted by SparkPeople user KROMANO512.
Number of Servings: 8
Recipe submitted by SparkPeople user KROMANO512.
Nutritional Info Amount Per Serving
- Calories: 270.3
- Total Fat: 16.8 g
- Cholesterol: 275.2 mg
- Sodium: 274.3 mg
- Total Carbs: 13.0 g
- Dietary Fiber: 1.2 g
- Protein: 17.2 g
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