Cookies, Cake , Five Tea Recipes, Uncategorized @tr

Pancakes with cheese filling

For pancake batter: 2 eggs 2 cups milk 1 cup flour 4~5 sprigs finely chopped parsley 4~5 sprigs finely chopped dill 4~5 sprigs finely chopped mint Salt Black pepper For the filling: 2 egg whites 1 cup curd cheese 200 grams spinach 2~3 sprigs fresh thyme Half a bunch of finely chopped parsley 2 spring onions Salt Black pepper


Preparation of: Put the ingredients for the crepe in a deep bowl and mix well with a wire whisk. Heat a little sunflower oil in a pan. Pour the batter on it with a ladle and fry on both sides. Finely chop the spinach, spring onion and thyme for the filling. Add curd cheese, parsley, salt and black pepper and mix. Whisk the egg white until it turns to snow. Slowly add the egg white to the spinach mixture and mix. Place the crepes on the counter. Put cheese and spinach mixture on a quarter of each crepe. Fold into four. Take the crepes you folded on the tray with greaseproof paper. Bake in a preheated 180 degree oven for 10-15 minutes. Serve hot. Fresh herb and cheese filled crepe is ready, enjoy your meal.

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