Pancake pudding with spinach puree

Pancake Pudding with Spinach Purée

Who hasn't fallen in love with fluffy pancakes? This pancake pudding recipe with spinach purée is a delicious combination of textures and flavors, perfect as a refined appetizer or a main dish. Whether you want to impress your guests or pamper your family, this vegetarian dish is definitely an inspired choice. Before we start cooking, let's explore a little of the story behind this dish.

A Brief Story

Pancake pudding is a modern reinterpretation of traditional dishes, where pancakes are used as a base to incorporate various fillings. Spinach, with its vibrant green, not only adds a pleasant appearance but also a wealth of nutritional benefits. It is rich in vitamins and minerals, and the combination with mozzarella cheese and cream adds creaminess and flavor.

Preparation time: 20 minutes
Baking time: 30 minutes
Total time: 50 minutes
Number of servings: 6-8

Ingredients

For pancakes (approximately 15 pieces):
- 4 eggs
- 250 g white flour (sifted)
- 1/2 teaspoon salt
- 2 tablespoons sunflower oil
- 500 ml sweet milk

For spinach purée:
- 450 g frozen spinach
- 3 eggs
- 50 g grated mozzarella
- 200 g cooking cream
- 150 ml sweet milk
- 1 tablespoon white flour
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 2 tablespoons oil

Step-by-step instructions

1. Preparing the pancakes

We start with the pancakes, the base element of this pudding. In a large bowl, place the sifted flour and make a well in the center. Crack the 4 eggs into this well and mix well. Add the salt, oil, and sweet milk, continuing to mix until you achieve a smooth, lump-free batter.

Cover the bowl with a clean towel and let the batter rest for 2 hours. This is an essential step, as resting helps the gluten in the flour relax, resulting in fluffier pancakes. If the batter has become too thick, feel free to add a little water to achieve a consistency similar to thinner cream.

2. Frying the pancakes

Heat a non-stick pan over medium heat. Use a squeeze bottle to add oil, coating the bottom of the pan with a minimal amount. If the pan is too hot, the pancakes will taste smoky or burnt, so be careful! Pour a ladle of batter into the pan, swirling to evenly cover the bottom. Allow the pancakes to fry until golden, then flip them and fry the other side. Continue until you have finished all the pancakes.

3. Preparing the spinach purée

In a deeper pot, place the oil and thawed spinach. Add dill, salt, and a small amount of water, then let it come to a boil. After a few minutes, add the milk mixed with flour and let it boil for a few minutes, covering the pot. Add the cream and let it boil until thickened, being careful not to stick to the bottom of the pot. Turn off the heat and add the grated mozzarella, mixing well. Let it cool slightly, then incorporate the garlic powder and the yolks from the 3 eggs.

4. Preparing the egg whites

Beat the egg whites with a pinch of salt until stiff peaks form. This is an important step, as it will provide airiness to your pudding. Gently fold the egg whites into the spinach purée, mixing carefully from the bottom up to avoid losing the air.

5. Assembling the pudding

In a heat-resistant dish (such as Pyrex), add a little oil and sprinkle fine breadcrumbs to prevent sticking. Layer the pancakes alternately with 2 tablespoons of the spinach mixture, leveling each layer well. Continue until you have finished the pancakes, ensuring that the last layer is spinach. Sprinkle a little grated mozzarella on top to achieve a delicious crust during baking.

6. Baking

Preheat the oven to 180°C and bake the pudding for about 30 minutes, until it becomes golden and beautifully browned. Once baked, remove it from the oven and let it cool slightly before slicing.

Serving and suggestions

Pancake pudding with spinach purée is perfect both warm and at room temperature. You can serve it plain or with a preferred sauce, such as béchamel or cream, but it is also delicious on its own. If you want to explore new flavors, you can add some spices like pepper or nutmeg for a more sophisticated taste.

Frequently asked questions

1. Can I use fresh spinach instead of frozen?
Absolutely! Fresh spinach is wonderful, but it will require longer cooking to soften.

2. How can I vary the recipe?
You can add feta or ricotta cheese to the spinach purée for a different flavor. You can also experiment with different herbs.

3. How long does the pudding keep?
The pudding can be stored in the refrigerator for up to 3 days. It tastes just as good the next day!

Nutritional benefits

This pancake pudding is not only tasty but also nutritious. Spinach provides a wealth of essential vitamins, such as vitamins A, C, and K, while the eggs and cheese add quality protein. It is an excellent choice for those looking to combine the pleasure of eating with a healthy lifestyle.

Now that you have all the necessary information, it’s time to get cooking! With a little patience and creativity, you will create a pancake pudding with spinach purée that will delight any meal. Don’t forget to share your impressions of this delicious recipe!

 Ingredients: For pancakes (15 pieces): 4 eggs, 250 g of sifted white flour, 1/2 teaspoon salt, 2 tablespoons sunflower oil, 500 ml of sweet milk. For the spinach puree: 450 g of frozen spinach from the supermarket, 3 eggs, 50 g of grated mozzarella, 200 g of cooking cream, 150 ml of sweet milk, 1 tablespoon of white flour, 1 teaspoon salt, 1 teaspoon garlic powder, 2 tablespoons oil.