Spinach and Feta Pancake Wraps
Created by chef Michael Symon of Lola restaurant in Cleveland, Ohio, these wraps are filled with a savory mixture of spinach, feta, Parmigiano-Reggiano and pine nuts. Serve them alongside his Lamb Chops with Lemon-Herb Yogurt.
Ingredients
For the pancakes:
- 4 eggs
- 3 Tbs. unsalted butter, melted
- 1 cup heavy cream
- 1 cup club soda
- 1 1/2 cups all-purpose flour
- 1/8 tsp. kosher salt
- 1 egg white, beaten to soft peaks
For the filling:
- 1 Tbs. unsalted butter
- 1 garlic clove, minced
- 1 lb. baby spinach, rinsed well
- 3/4 cup crumbled feta cheese
- 1/4 cup grated Parmigiano-Reggiano cheese
- 1/2 cup toasted pine nuts
Directions
To make the pancakes, in a bowl, whisk together the eggs, melted butter, cream and club soda until combined. In another bowl, whisk together the flour and salt until combined. Whisk the egg mixture into the flour mixture until smooth, then fold in the egg white. Let the batter rest at room temperature for 15 minutes.
Place a nonstick griddle over medium heat and heat until hot. Using 2 Tbs. batter for each pancake, drop the batter onto the griddle. Cook until a few holes form on top of the pancakes and they are golden brown underneath, about 1 minute. Using a spatula, turn the pancakes over and cook until golden brown underneath, about 1 minute more. Transfer the pancakes to a baking sheet and repeat with the remaining batter. Let stand until cool.
Preheat an oven to 400°F.
To make the filling, in a nonstick fry pan over medium heat, melt the butter. Add the garlic and cook, stirring occasionally, until golden brown, 1 to 2 minutes. Add the spinach and sauté until bright green and wilted, about 4 minutes. Remove from the heat and let cool until just warm.
In a bowl, stir together the spinach, feta, Parmigiano-Reggiano and pine nuts until combined. Place 2 Tbs. filling in the bottom third of each pancake and roll up. Return the pancakes, seam side down, to the baking sheet. Transfer to the oven and bake until the pancake wraps are just warmed through, 4 to 5 minutes. Serve immediately. Makes 28 pancake wraps.
Adapted from a recipe by Michael Symon, Chef, Lola, Cleveland, OH.
Place a nonstick griddle over medium heat and heat until hot. Using 2 Tbs. batter for each pancake, drop the batter onto the griddle. Cook until a few holes form on top of the pancakes and they are golden brown underneath, about 1 minute. Using a spatula, turn the pancakes over and cook until golden brown underneath, about 1 minute more. Transfer the pancakes to a baking sheet and repeat with the remaining batter. Let stand until cool.
Preheat an oven to 400°F.
To make the filling, in a nonstick fry pan over medium heat, melt the butter. Add the garlic and cook, stirring occasionally, until golden brown, 1 to 2 minutes. Add the spinach and sauté until bright green and wilted, about 4 minutes. Remove from the heat and let cool until just warm.
In a bowl, stir together the spinach, feta, Parmigiano-Reggiano and pine nuts until combined. Place 2 Tbs. filling in the bottom third of each pancake and roll up. Return the pancakes, seam side down, to the baking sheet. Transfer to the oven and bake until the pancake wraps are just warmed through, 4 to 5 minutes. Serve immediately. Makes 28 pancake wraps.
Adapted from a recipe by Michael Symon, Chef, Lola, Cleveland, OH.