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HAVARTI STUFFED SPINACH PANCAKES

Havarti Stuffed Spinach Pancakes

Course Brunch, Dinner, Lunch
Keyword cheese stuffed pancakes, Havarti stuffed pancakes, savory pancakes, spinach pancakes, stuffed spinach pancakes, vegetarian recipes
Prep Time 20 minutes
Cook Time 45 minutes
Servings 4
Author Lora Wiley-Lennartz

Ingredients

Pancakes:

  • 2 cups finely chopped fresh spinach leaves
  • 1 +1/4 cups flour
  • 2 eggs
  • 3/4 cup milk
  • 1/2 cup seltzer
  • Kosher salt & freshly ground pepper
  • 1 tablespoon vegetable oil

Filling:

  • 1 tablespoon vegetable oil
  • 2 cups peas
  • 1 red onion
  • 4 oz Havarti Cheese shredded
  • 2 tbsp sour cream

Sauce:

  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1/4 cup cream
  • 3/4 cup milk
  • 4 oz Havarti Cheese shredded

Instructions

Make the pancakes:

  1. Mix the spinach with the flour, eggs, milk, and sparkling water.
  2. Season with salt & pepper.
  3. Heat the vegetable oil in a skillet.
  4. Divide the batter into 4 portions. I used a kitchen scale to divide the batter The pancakes came out to 6 oz each.
  5. Pour into the hot oiled skillet. use a spatula to smooth the pancake out into a large round shape.
  6. Fry until golden brown. when the first side bubbles, it’s time to flip them over.
  7. Lay the pancakes out on a work surface.

Make the Filling:

  1. Grease a small baking dish.
  2. heat the remaining tablespoon of oil in the skillet.
  3. Peel and dice the onion.
  4. Saute the onion in the pan until transparent.
  5. Mix in the peas.
  6. Add Half of the cheese and sour cream.
  7. Cook stirring until the cheese is melted.
  8. Evenly spread the pancakes with the cheese cream
  9. Roll up tightly and place in the baking dish.

Sauce:

  1. Preheat the oven to 325F.
  2. Heat the butter in the pan.
  3. Mix in the flour.
  4. Deglaze the pan with the cream and milk.
  5. Melt in the remaining cheese.
  6. Spread the mixture over the top of the pancakes.
  7. Bake for 20 minutes.
  8. Let cool for 10 minutes in the dish before Serving.