This easy-to-follow vegetarian recipe is great for lunchtime.
Ingredients for 7-9 pancakes
250g flour
3 eggs
250ml of milk
200ml of water
1 spoon of oil
Parsley
1 clove garlic
Salt
Black pepper
Ingredients for Jamco banana & raspberry dressing
1 tablespoon of Jamco banana & raspberry spread
2 tablespoons of olive oil
1 clove garlic
½ lemon juice
Salt
Black pepper
Filling
Cauliflower
Spinach
Jamco banana & raspberry dressing
Making the dough
Place the flour in a bowl, and the 3 eggs, and mix before diluting with milk and water.
Wash, chop the parsley, and add it to the dough.
Wash, press the clove of garlic, and add it to the dough.
Add a tablespoon of oil, salt, and black pepper.
Let stand for half an hour at least, if possible.
Making Jamco banana & raspberry dressing
In a ramekin put 2 tablespoons of olive oil, 1 well-pressed clove of garlic, ½ lemon juice, salt, black pepper, and 1 tablespoon of Jamco banana & raspberry spread. Mix well with a spoon all the ingredients.
Making the pancakes
Oil the pan with a clean cloth between each pancake.
Preparing the cauliflower & spinach
Remove the outer leaves of the cauliflower; break away the florets and wash them. Boil in water for 3 to 6 minutes. Drain the water.
In a plate put your florets and slice them off.
Wash, rinse your spinach, and chop them. (You can cook or use the spinach raw)
In a bowl place the florets, the chopped spinach and drizzle some Jamco banana & raspberry dressing. Using 2 forks mix everything.
Filling your pancake
On a plate, place a pancake, place some of the mixture (chopped floret and spinach) at the edge of the pancake. Drizzle some Jamco banana & raspberry dressing. Finally, roll your pancake.
Voilà and Bon appétit!!
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