Squash/nut pancakes with spinach stuffing

Ingredients for Squash/nut pancakes with spinach stuffing

Instructions for Squash/nut pancakes with spinach stuffing

To prepare the Squash/nut pancakes with spinach stuffing recipe, please follow these instructions:

Squashen rives on the coarse side of Slaw iron. Eggs, flour, salt and cream whipped together into a dough without lumps. Squash and nuts stirred into the dough. It will be a thick and lumpy dough, which must rest in the refrigerator for about ½ hour.

The pancakes are baked in oil and be made as thin as possible. The dough should almost be printed out on the forehead with a palette knife. Behind possibly on multiple pans, so it goes faster.

For the filling cleaned mushrooms and cut into slices. The FRY for a moment in the oil. The spinach and sauté with chopped, to the fallen together. Milk (cream) added, the right levelled easily and season with salt and pepper. Taken from the heat and stir in the cheese.

The pancakes filled and put into a greased ovenproof dish. Sprinkled with grated cheese and gratineres in a 200 degrees oven for about 15 minutes. Served as a main course or as their own pickle.

The pancakes can be eaten with different fillings and accompanied by a green salad or a tomato salad. For lunch make up the pancakes with cottage cheese can be touched up with plenty of fresh, chopped herbs and possibly. radishes.