Ingredients

Spinach Pancakes

• 70 g spinach
• 1 cup milk
• 0.75 cup mineral water
• 1 cup wheat flour
• pinch of salt
• 3 eggs
• 3 tablespoons oil or butter

Filling

• 300 g fluffy curd cheese spread
• 3 smaller peppers
• 0.5 hothouse cucumber
• 1 small can corn
• bunch of chives
• 2 tablespoons chopped dill
• 0.5 teaspoon pepper
• 1 teaspoon oregano

Also

• slice of cheddar cheese

Preparation

1. Place washed and dried spinach in a pot or on a skillet. Heat while stirring until the spinach wilts.
2. Transfer it to a blender container, pour in milk, and blend thoroughly.
3. Pour flour into a larger bowl, add salt, milk with blended spinach, and water. Mix (with a regular mixer) into a uniform batter.
4. Add eggs and oil or melted butter and mix again into a uniform batter.
5. Heat the pancake skillet well, reduce heat to medium, pour a portion of pancake batter, and spread it over the entire skillet. From this amount of batter we will get approximately 4 thicker pancakes.
6. Fry until the batter sets and is golden brown on the bottom, and until you can flip the pancake to the other side using a wide spatula. Repeat frying on the other side, then transfer to a plate. Fry the remaining pancakes. Cool and chill before filling. Can be prepared a day ahead.