Spinach Cheese Pletts Recipe

From Dorothy McNett's Recipe Book.

| Browse by Category | Browse alphabetically | Cooking Club |
Web dorothymcnett.com

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.

Valid HTML 4.01 Transitional

© 1996-2013 Dorothy McNett. All Rights Reserved.