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NIKOJ58
Spinazierol
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Ingredients
Directions
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Puree 100 grams of spinach and a dash of buttermilk with a hand blender. Mix the flour with the baking powder in a bowl and pour in the spinach puree. Beat this well with the rest of the buttermilk. Beat the eggs one by one and season the batter with salt and pepper.
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Grind the walnuts with the oil and lemon zest into a coarse pesto. Season with salt and pepper.
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Heat a large frying pan and let a little butter melt in it. Pour a full ladle of batter into the pan and turn the pan around to distribute the batter well. Fry the pancake on both sides until golden brown and keep warm on a plate over a layer of boiling water. Bake 4 large or 8 medium-sized pancakes from the batter.
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Remove as many coarse stalks from the rest of the spinach as possible and scoop the leaves in a bowl with the walnut pesto, goat cheese and to. Grind a little salt and pepper and spread the spinach over the warm pancakes.
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Roll them up immediately and lay them down with a seam on a preheated plate.
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15 minLunchself-raising flour, egg, milk, butter, dried tomato on oil, Spinach, Italian spices, dried Italian herbs, Mozzarella, Mozzarella, Parmesan cheese,spinach muffins with tomato and mozzarella
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Nutrition
625Calories
Sodium0% DV0g
Fat60% DV39g
Protein44% DV22g
Carbs15% DV45g
Fiber0% DV0g
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