Spinach Pancakes with Quark, Balkan Cheese, and Arugula

4 SERVINGS

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INGREDIENTS

200 g low-fat quark
1 clove of garlic (peeled and finely grated)
5 g fresh chives (finely chopped)
5 g fresh basil (finely chopped)
250 ml semi-skimmed milk
70 g whole grain spelt flour
3 eggs size M
100 g fresh baby spinach
1 tablespoon olive oil
100 g Balkan cheese (coarsely crumbled)
80 g fresh arugula
Salt
Pepper

MIGHT BE USEFUL

Cooking utensils

INSTRUCTIONS

1
Place the quark, finely grated garlic, finely chopped chives and basil, salt, and pepper into a small sealable bowl and mix everything thoroughly. Close the bowl and set it aside for a while (preferably in the fridge).
2
Pour the milk into a blender, add the spelt flour, eggs, baby spinach, and salt, and blend everything into a smooth batter.
3
Heat a few drops of olive oil in a pan (Ø 27 cm) over medium heat. Pour a portion of the prepared batter into the hot pan, create a thin pancake, and fry on each side for 30 seconds over medium heat. Continue this process until all the batter is used. Before frying a new pancake, always lightly drizzle the pan with olive oil.
4
Once the pancakes are ready, take the prepared mixture out of the fridge. Spread the mixture over the entire surface of each pancake and add coarsely crumbled Balkan cheese and arugula to each.
5
Finally, roll each pancake, cut in half, and serve.

Tip

You can let the pancakes rest in the fridge for about 1–2 hours before serving.

Jíme zdravě

Learn to eat without guilt. Recipes that are varied and nutritionally balanced. Jíme zdravě will show you original tips for quick and healthy cooking. The author of the photograph is Marie Bartošová.