Ingredients:
pancakes
- 240 grams of wheat flour
- 1 whole egg
- 2 egg yolks
- 3 cups of milk
- 30 grams of melted butter
- Salt to taste
Filling
- 600 grams of spinach
- 100 grams of ricotta
- 250 grams of cream
- Salt to taste
- 50 ml of milk
- 150 grams of smoked salmon
Preparation mode:
pancakes
Mix the ingredients, except the butter, beating with the whisk until you get a thin dough. Then add the butter when the dough is creamy. Fry the pancakes in a frying pan with butter and reserve the discs.
Filling
Cook spinach in boiling water and then shock it in ice water or use frozen cooked spinach. Then process the leaves. In the same processor, add the ricotta, cream, milk and season with salt and mix. Add the chopped spinach and process a little more. Assemble the pancakes by alternating layers of ricotta paste, salmon, pancake batter and repeat until you run out of batter. Serve cold with your favorite salad.
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