Ingredients

• 10 pancakes such as from this recipe (thin but large, cooked on a pancake pan)

Filling:

• 150 g fresh spinach
• 1 tablespoon butter
• 250 g cream cheese
• 2 full tablespoons mascarpone cheese
• 3-4 tablespoons finely grated parmesan
• 1 egg
• 1 egg yolk
• pinch of finely grated lime zest
• 1 tablespoon cilantro leaves
• salt and pepper

To serve:

• 200 g sour cream 12%
• lime wedges
• cilantro

Preparation

1. Cook thin pancakes (such as from this recipe). Rinse spinach, squeeze out water by hand, dry on a kitchen towel, and roughly chop. Place in a pan with melted butter and warm for several seconds until it begins to wilt (young salad spinach will be ready very quickly).
2. Transfer to a bowl, add cheese that you have previously crumbled with a fork and mixed with mascarpone. To the bowl add parmesan, egg, egg yolk, lime zest, cilantro, season with sea salt and freshly ground pepper. Gently mix.
3. Spread filling on pancakes (about 2 tablespoons per 1 pancake) and fold or roll into rolls. Warm over very low heat, in a small amount of butter, so that the pancakes brown but the filling only warms gently and sets. Warming the pancakes over too high heat can cause the spinach to turn brown and the entire filling to become acidic.
4. Serve the pancakes with sour cream, sprinkled with cilantro, drizzled with lime juice. If necessary, season with salt and pepper.