Curd pancakes with spinach

Category: Healthy eating
Curd pancakes with spinach

Ingredients

Pancakes are simple taste
Cottage cheese 9% fat dry
Spinach young fresh
Italian (Provencal) herbs
Salt
White sugar taste

Cooking method

Curd pancakes with spinach
The filling for pancakes includes semi-dry cottage cheese, a little sugar, salt, Italian herbs a couple of pinches, and a lot of young fresh spinach (tear with your hands). We take the amount of cottage cheese, spinach at our discretion.
Curd pancakes with spinach
Rubbed cottage cheese with spinach with a fork, only to combine into a single mass
Curd pancakes with spinach
With a fork, I divided the curd mass into slices, so that a relatively equal amount of pancakes was obtained
Curd pancakes with spinach
I spread a pancake on the board, put the curd filling on it, fold it into an envelope
Curd pancakes with spinach
And we got a small slide of ready-made pancakes with filling.
Curd pancakes with spinach
I put the finished pancakes in a container in which I will store the pancakes (under the lid), and fry only the right amount if necessary
Curd pancakes with spinach
Fry a couple of pancakes for breakfast. I fry over medium heat so that the pancakes do not brown too much, do not burn, and have time to warm up well inside.
Curd pancakes with spinach
I put the finished pancakes on a serving plate
Curd pancakes with spinach
Poured over the pancakes with sweet and sour sauce, which goes well with cottage cheese and herbs. I made the sauce from the chutka "dried apricots-tomatoes", I just smashed the chutney with a blender to the state of the sauce.


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