Spinach Pancakes

Ingredients

1 frozen spinach puree

500 ml semi-skimmed milk SABI

2 eggs

220 g plain flour

4 garlic cloves

salt

ground black pepper

marjoram

200 g soft spreadable curd cheese in casing SABI

200 g sour cream SABI

ground white pepper

sterilized red pepper

Procedure

Thaw spinach and drain excess water. Add milk, eggs, marjoram, pepper, salt, and crushed garlic. Mix and gradually add flour. The batter is thicker than classic pancakes. Let rest for 5 minutes. Pour a thin layer of batter on a heated oiled pan and cook pancakes on both sides. Mix soft curd cheese with sour cream and season with salt and pepper. Fill cooled pancakes with the mixture and roll. Cut each pancake into 3 pieces, insert a toothpick with red pepper, and serve.

Enjoy your meal!