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Vegetarian spinach pancakes (traditional method & Thermomix)

Prep Time 45 minutes + resting time
Cook Time 40 min mins
Total Time 1 hour 25 minutes
Racing: , ,
Difficulty: intermediate
Servings: 5
Description

As a main course for the whole family or if you're entertaining a vegetarian guest: these simple, tasty pancakes are a great way to put spinach in the spotlight. This quick version is perfect when you don't need to make a big savoury spinach cake like my grandmother's - and it's also great for children who are a little less enthusiastic.

THE STEP-BY-STEP THERMOMIX VIDEO RECIPE HERE.

Ingredients
  • For 10 pancakes
  • Pancake batter
  • 50 g of butter
  • 600 g of milk
  • 250 g of flour
  • 4 eggs
  • salt
  • Spinach stuffing (quantity for 5 crêpes)
  • 300 g water
  • ½ cube stock
  • 600 g fresh spinach
  • 30 g of butter
  • 1 shallot
  • 1 pod garlic
  • 20 g of Maïzena
  • 100 g cream
  • 100 g reserved cooking water
  • salt
  • pepper
  • nutmeg
  • For gratinating
  • grated Gruyère
  • pine nuts (optional)
Instructions
  1. 1
    TRADITIONAL METHOD
    Classic preparation :
    1. Gently melt the butter. Meanwhile, whisk together the milk, flour, eggs and salt. Add the melted butter and mix well. Leave to rest for 30 mins. Cook the pancakes and set aside.
    2. Bring the water and stock to the boil and blanch the spinach for 2 mins. Drain and reserve 100 g of the cooking water.
    3. Melt the butter and sauté the chopped shallot and garlic. Add the cornflour and mix. Pour in the cream and cooking water. Season to taste.
    4. Stir in the spinach and blend.
    5. Fill the crêpes, fold over and arrange in a greased dish. Sprinkle with Gruyère cheese. Bake in the oven at 170°C until lightly browned.
    6. Serve with toasted pine nuts and freshly ground pepper.

    THERMOMIX® METHOD
    Thermomix version :
    1. Place the butter in the bowl and heat for 2 mins / 70°C / speed 2.
    2. Add milk, flour, eggs and salt. Mix for 20 sec / speed 4. Leave to rest for 30 mins. Cook the pancakes.
    3. Pour the water and stock cube into the bowl. Place the spinach in the Varoma. Cook for 30 mins / Varoma / speed 2. Set aside 100 g of the cooking water and drain the spinach.
    4. Place the shallot and garlic in the bowl, chop for 5 seconds on speed 5 and scrape down. Add butter and brown for 3 mins at 120°C on speed 1.
    5. Add the flour and cook for 3 mins / 120°C / speed 2.
    6. Add cream, cooking water, salt, pepper and nutmeg. Cook for 5 mins at 100°C on speed 2.
    7. Add the drained spinach and blend for 5 seconds on speed 5.
    8. Fill the crêpes, fold over and place in a greased dish. Sprinkle with Gruyère cheese. Bake at 170°C.
Read it online: https://auxdelicesdecaroline.com/en/recipe/crepes-aux-epinards-vegetariens-methode-traditionnelle-thermomix/