Spinach and Feta Pancake Wraps (Michael Symon) |
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Prep Time: 20 Minutes Cook Time: 75 Minutes |
Ready In: 95 Minutes Servings: 16 |
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Ingredients:
4 eggs |
3 tablespoons melted butter |
1 cup heavy cream |
1 cup soda water |
1 1/2 cups flour |
1 pinch salt |
1 egg white beaten to soft peaks |
2 tablespoons butter |
1 clove minced garlic |
2 pounds baby spinach |
1 1/2 cups crumbled feta |
1/2 cup grated parmesan |
1 cup toasted pine nuts |
Directions:
1. Mix together eggs, butter, cream, and water. Mix together flour and salt. Whisk wet mixture into flour until smooth. Fold in egg whites and let rest for 15 minutes. Place a nonstick pan over medium heat lightly brush with oil. Place 1 ounce of batter in pan and saute both sides until lightly brown. Repeat with remaining batter. For the filling, melt the butter in a large saute pan and add the garlic. When the garlic browns slightly, add the spinach. Saute until spinach is cooked and let cool. Mix with remaining ingredients. Place 2 tablespoons of filling in each pancake and roll them up. Place rolls in 400-degree oven for 4 minutes. Remove from oven and serve.
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