See Also: Appetizers · Side Dishes
Spinach Cheese Pletts
From Dorothy McNett's Recipe Book at www.dorothymcnett.com. The plett pan is a perfect appetizer maker. Don't think of it as only a little pancake pan.
2 eggs
2 cups milk
1 tablespoon sugar
1 1/2 cups unbleached all purpose flour (see choices below)
1 teaspoon fine sea salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon red pepper flakes, if desired
melted butter or olive oil
soft brie cheese, or other soft cheeses as desired
chutney or flavorful jam
baby spinach leaves, washed and dried
In batter bowl whisk eggs well, and then whisk in milk, sugar, flour, salt and peppers. Gently heat up a plett pan, brushing into each cavity a bit of butter or oil. Add about 2 - 3 tablespoons or just enough batter into each depression to make a thin pancake. When browned and top is set, remove to serving plate. (for a typical plett, only one side is browned but if you wish, you can turn them over gently to brown both sides.) Spread with a little jam or chutney, dollop with the cheese, top with a couple of spinach leaves, roll up and serve. Or, just leave them flat and let your guests roll them up.
If desired, you can use 1 cup of all purpose unbleached flour and 1/2 cup whole wheat, rye, or hemp powder.
Recipe created 2008-03-25.
