Stuffed pancakes with mushrooms and spinach
If you have a few ready-made pancakes, wrap a hearty filling of fried mushrooms, herbs, and ricotta in them. This is a great option for a quick breakfast or snack.
Cooking time 20 minutes.
Ingredients
- Frozen spinach 200-250 g
- Champignon 150 g
- Vegetable oil 1 tbsp. the spoon
- Ricotta 200 g
- Milk 2 tbsp. spoons
- Salt taste
- Ground black pepper taste
- Pancakes 8-10 pieces
Preparation
- Thaw the spinach and squeeze to remove excess liquid. Cut the mushrooms into small pieces.
2 ․ In a skillet, heat oil over medium-high heat. Arrange the mushrooms and spinach and cook for 5-6 minutes, stirring occasionally.
3 ․ Add ricotta with milk to the same pan, stir and simmer for 2-3 minutes. Season with salt and pepper.
- Spread the filling over the pancakes in an even layer and roll them into rolls. Serve immediately.
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very good recipe~ I'll follow you^^
Very nice recipe, I have made very similiar ones couple times already, but in vegan option! You just want to swap the ricotta cheese with the silken tofu, it gives abe great flavour and is a very nice replacement of mascarpone as well :) switch the milk with the plant based and voila, is ready ;)
This post has received a 34.1 % upvote from @boomerang.