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.

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