Spinach Pancakes

with Gorgonzola DOP Cheese Sauce

Ingredients

Pancake batter:
750 ml milk
20 g yeast
10 g sugar
150 g spinach (frozen)
300 g flour
1 egg
2 garlic cloves
Marjoram, salt, oil (for frying)

Sauce:
1 cream 12/16 % fat
100 g Gorgonzola DOP
100 g Asiago DOP cheese
4 tablespoons of milk
Pinch of basil
Pinch of salt

Directions:

Pancake batter:

Use a little of the milk to make starter by adding the yeast, a pinch of sugar, set aside until it starts to foam. In a bowl combine all the batter ingredients and the starter and mix well. Leave the dough to rise for about 30 minutes.

Sauce:

In a saucepan bring the cream, Gorgonzola and Asiago cheese, four tablespoons of milk, basil, salt, to the boil. Stir constantly and simmer for 15 minutes
Fry the pancakes in a frying pan or pancake pan and top each one with two tablespoons of the sauce. Serve with fresh vegetables.

Recipes

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