Pancakes with nettles and spinach

These green pancakes are so good as wraps for lunch with e.g. fresh cream cheese

Procedure

Rinse the spinach and nettle leaves before blanching in boiling water about 1 min. Strain and chop the leaves.

Mix flour and salt in a bowl. Add the milk a little at a time while stirring. Whisk in the eggs. The batter should be smooth. Leave to rest about 15 min.

Stir in the chopped leaves.

Bake the pancakes in butter in a frying pan.

Ingredients

4 persons
  • 1000 ml milk
  • 3 eggs
  • 240 g wheat or wholemeal flour
  • 100 g barley or rye flour
  • 1 tsp salt
  • 2 large handfuls fresh spinach
  • 2 large handfuls fresh stinging nettles
  • Butter

Pick the youngest leaves of the stinging nettle. Once blanched, they do not sting anymore.

Try replacing 200 ml milk with beer.