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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.
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.
Recipe created 2008-03-25.