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Spinach and Ricotta Pancakes

Whisk batter, fry thin pancakes, and fill with a creamy spinach, ricotta, and nutmeg mixture before rolling and serving.

VegetarianHealthyPancakesSpinachRicotta

Estimated Nutrition

Per Serving Total
Calories 745.2 kcals 745.2 kcals
Carbohydrates 71.2 grams 71.2 grams
Fat 34.8 grams 34.8 grams
Protein 38.4 grams 38.4 grams
Cook Time
30 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Dairy
1
piece
Egg
Free-range
125
ml
Milk
Enough to make a batter
150
g
Ricotta
GrainsCereals
85
g
Plain Flour
NutsSeeds
1
pinch
Nutmeg
Grated
OilsFats
1
tsp
Oil
For frying
Vegetables
150
g
Spinach
Cooked and water squeezed out

Steps

  • Whisk the flour, egg, and milk in a bowl until the batter resembles double cream.
  • Heat oil in a pan and cook three pancakes for 2 minutes on each side.
  • Combine the cooked spinach, ricotta, and nutmeg in a separate bowl.
  • Spread the filling onto the pancakes, roll them up, and cut on an angle to serve.