Miriam, author of El Invitado de Invierno, brings us some savory pancakes that, with a touch of cheese and accompanied by a nice little sauce, will quickly become a very appetizing dinner. Enjoy!
Some time ago I discovered savory vegetable pancakes, which also with cheese reach a new level of excellence. I adore savory pancakes, fritters or even savory crepes; I could eat them every day, but if we put vegetables inside they also soothe our conscience. Yes indeed.
The basis of these pancakes is that the batter is made with cheese and vegetables chopped or puréed, in addition to the traditional ingredients, that is, eggs, flour, etc.
These savory pancakes can be served alone or with a little sauce, like thick yogurt flavored with cayenne and sugar as seen in the photos. The slightly intense yellow color is due solely to the large proportion of egg and the vegetable.
Mineral iron crepe pan B De Buyer, Emile Henry ceramic ramekins, Mediterránea glass pitcher, Mediterránea drinking glasses and Textured porcelain plates from Tokyo Design.
Ingredients (for about 12 small pancakes)
- A good handful of vegetables to taste (I used a bunch of broccoli)
- 3 eggs
- Salt to taste
- 100gr of fresh cheese or cottage cheese, chopped
- 50gr of plain flour
- 2 tbsp of olive oil
- Water to adjust the consistency if necessary
- Some spice if you like, such as cayenne, curry powder, pepper, etc.
- Some extra butter or oil for cooking the pancakes
Preparation
- The vegetable we use for the pancakes can be cooked or added raw. In the case of the broccoli used, we lightly cooked it steamed and then blended it together with the batter.
- Also, the vegetable can be completely puréed or finely chopped, to each person's taste. And we can also add some chopped herbs and spices. I added a little ground cayenne to give them a spicy kick.
- In a food processor or blender we put the cheese, flour, olive oil, salt and eggs. Mix well.
- Add the vegetable and blend until you get a batter with the consistency of sweet pancakes.
- If the batter is very thick (it will depend on the liquid from the vegetable and the size of the eggs) add some water. If, on the contrary, it is too runny, add some flour.
- Heat a crepe pan (I used the De Buyer) well greased with olive oil or butter, until it is quite hot, but not smoking.
- With a ladle we portion the batter to make blini-sized pancakes. Cook on both sides until well set, turning carefully with a spatula.
- Stack them on a plate, covered with a cloth so they don't cool. When the batter is finished serve immediately, alone or with the condiment we prefer (as mentioned in the intro, a little flavored yogurt sauce goes wonderfully with them)
Emile Henry ceramic ramekins, Mediterránea glass pitcher, Mediterránea drinking glasses and Textured porcelain plates from Tokyo Design.
And there you go, enjoy a super easy and very healthy little dish, perfect for those days when you don't feel like fighting with your kids to get them to eat vegetables… I'm just throwing that out there.
