Crepes and pancakes, Fusion

Spinach pancakes with chili and lime butter

This is truly an experience of flavor combinations! I must confess that I would never have come up with the idea of combining vegetable pancakes with flavored butter myself, but it was really a hit! The recipe is taken (with some modifications) from the magazine Buffé from 2013. The pancakes are tasty as they are, but the chilli and lime butter really enhance the flavors, giving spiciness, tangy lime flavor and a nice garlic flavor to the dish. It is super tasty!

Serves 4

Spinach pancakes

250 g fresh spinach, blanched and chopped
1 onion, chopped
2 green chillies, chopped
2 eggs
50 g butter
1.75 dl wheat flour
1.5 dl milk
1 tbsp baking powder
0.5 tsp salt
1 tsp ground cumin
Oil for frying

Melt the butter. Separate the yolk from the white for one of the eggs. Whisk together one egg, one egg yolk, flour, milk, melted butter, baking powder, salt and ground cumin in a bowl. Stir in the onion, chilli and spinach. Whisk the egg white until stiff and fold into the batter. Fry the pancakes with about 2 tablespoons of batter per cake until they get nicely browned on both sides. Serve the pancakes with a dollop of chilli and lime butter (recipe below).

Chili and lime butter

100g butter
Finely grated zest of 1 lime
1 garlic clove, crushed
1 pinch of chilli flakes
1 pinch of herb salt

Mix all ingredients and put it in the fridge.

American, Breakfast and snacks, Crepes and pancakes

Protein pancakes

This is a classic breakfast for me! I usually make a batch in the weekend and freeze it. Each evening I put some pancakes and a bowl of frozen berries in the fridge and in the morning I just heat the pancakes in the microwave and eat them together with the berries. It’s an easy way to get a luxury breakfast every day! It is also very quickly eaten, which is good if you need to get going fast! Why spoil yourself sometimes when you can do it every day 🙂 The chickpea and soybean meal makes the pancakes more protein-rich and fulfilling than regular pancakes.

Approx. 15 pancakes

2 eggs
2 dl soy flour
2 dl chickpea flour
2.5 dl buttermilk or yoghurt
0.5 tsp salt
1 tsp baking soda
Canola oil for frying

Mix all ingredients in a bowl. Spoon 0.5 dl batter per pancake into a pan and fry in oil on both sides until they become crispy. Serve them together with berries.

Crepes and pancakes, French

Crepes with feta cheese, walnuts, pears, asparagus and avocado

The combination of the sweetness of the pears, the saltiness of feta cheese, the creaminess of the avocado, the crispiness of asparagus and the nut flavor of the walnuts is a real hit! The crepe recipe is from the Health Cookbook by Ulrika Davidsson. Is it a dessert? Is there a main course? Yes it’s both, it’s a main dish that tastes like a dessert but saturates as a main course! Could it be better?!

Serves 4

Crepes

3 eggs
5 dl milk
1.5 dl whole spelt flour
1 dl wheat flour
1 tsp salt
Oil for frying

Filling

200 g feta cheese, diced
130 g walnuts, roughly chopped
2 avocados, peeled, pitted and diced
2 pears, seeded and diced
250 g asparagus, cut into smaller pieces
1 tbsp olive oil
1 tsp coarsely ground black pepper

Beat the eggs, flour and half of the milk to a lump-free batter. Beat in the remaining ingredients for the crepe batter. Fry it like pancakes. Fry the asparagus a couple of minutes. Mix it with the remaining ingredients for the filling. Spread the filling on one half of a crepe and fold over the other half. Eat together with a green salad.