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Spinach savoury pancakes served with fresh vegetables
Vibrant green savoury spinach crêpes ready for filling

Savoury spinach pancakes

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
This pancake captivates not only with its colour but by smuggling vegetables into a popular dish. The mild taste of spinach doesn't dominate, but rather adds freshness to the batter, which can be an excellent base for any savoury filling (cheese, ham, sour cream).
🕒 Prep Time 15 mins
🍳 Cook Time 30 mins
⌛ Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 220 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Frying pan
  • Mixing bowl
  • Whisk
  • Ladle

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Sauté the spinach and crushed garlic in a little oil until wilted. Let cool, squeeze out the liquid, and chop finely.

Tip: Spinach has a high water content; if you don't squeeze it out, it will dilute the batter.
2 ✓

Whisk the flour, salt, baking powder, eggs and milk until smooth. Fold in the spinach.

Tip: Add the milk gradually to avoid lumps.
3 ✓

Rest the batter for 10 minutes.

Tip: During resting, the gluten strands in the flour relax, making the pancake more elastic.
4 ✓

Fry the pancakes in a hot, oiled pan on both sides.

Tip: The first pancake often sticks because the pan's heat distribution isn't even yet.

Recipe FAQ

Why does the pancake tear?
You probably didn't rest the batter (flour needs time to swell), or you put too much spinach in, weakening the batter's structure.

Ingredients

  • 150 g Plain flour
  • 2 whole Eggs
  • 300 ml Milk
  • 200 g Fresh spinach leaves
  • 1 tsp Salt
  • 3 tbsp Oil (for frying and the spinach)
  • 2 cloves Garlic
  • 1 tsp Baking powder