Pancakes with spinach stilton filling

Name: Pancakes with spinach stilton filling
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 150 g Flour; 2 Eggs (Gr. M); 7-10 Tbsp salt, pepper; 150 ml Milk; 4 TABLESPOONS White wine vinegar; 1 TABLESPOON Mustard; 1 TABLESPOON liquid honey; 7 TABLESPOONS good olive oil; 100 g Arugula; 1 small yellow and red peppers; 2 red onions; 600 g leaf spinach; 30 g Pine nuts; 100 g Stilton (English blue cheese; alternatively Gorgonzola)

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

150 g Flour
2 Eggs (Gr. M)
7-10 Tbsp salt, pepper
150 ml Milk
4 TABLESPOONS White wine vinegar
1 TABLESPOON Mustard
1 TABLESPOON liquid honey
7 TABLESPOONS good olive oil
100 g Arugula
1 small yellow and red peppers
2 red onions
600 g leaf spinach
30 g Pine nuts
100 g Stilton (English blue cheese; alternatively Gorgonzola)

Directions

1
For the pancakes, mix flour, eggs, 1 pinch of salt and milk with the whisks of the mixer to a smooth dough. Let the dough swell for about 15 minutes. For the vinaigrette, mix vinegar, salt, pepper, mustard and honey.
2
Fold down 4 tablespoons of oil.
3
Sort the arugula, wash and shake dry. Clean, wash and cut the peppers into narrow strips. Peel onions and cut 1 into fine strips, the other into cubes.
4
Sort the spinach, wash and shake dry. Heat 1 tablespoon of oil in a saucepan. Brown the pine nuts in it, take them out. Sauté diced onions in hot oil for about 5 minutes. Add the spinach and let it collapse.
5
Dice the cheese, add to the spinach and melt. Season spinach with salt and pepper.
6
Heat 2 tablespoons of oil in a coated pan in portions. 1⁄4 of the dough and bake at medium heat for 2-3 minutes on each side to form pancakes. Remove and keep warm. Bake 3 more pancakes from the remaining dough.
7
Meanwhile mix rocket, paprika, onion strips and vinaigrette. Spread spinach on the pancakes, sprinkle with pine nuts and fold up. Arrange the pancakes and salad.