Lunch

Spinach and Ricotta Pancakes is for Lunch.

Spinach and Ricotta Pancakes takes 40 minutes to prepare.

Spinach and Ricotta Pancakes takes 20 minutes to cook.

Spinach and Ricotta Pancakes makes 8 servings.

The ingredients for Spinach and Ricotta Pancakes are:

8 tbsp-All Purpose Flour
2 eggs, beaten
1 tbsp olive oil
1 1/3 cup 1 % milk
7 oz-Spinch, frozen
6 tbsp pine nuts
1 1/3 cup-ricotta
4 tbsp- grated Parmesan
2 sticks celery, finely sliced (optional)

Here is how you make Spinach and Ricotta Pancakes:

Place the flour in a bowl and make a well in the middle. Add the eggs and stir into the flour to form a batter. Add the oil and mix well. Gradually stir in the milk. Leave to stand. Put the spinach ina small saucepan and thaw until water evaporates. Stir onto batter. Heat a small, greased skillet and cook a few minutes on either side a until golden brown. Next, make the filling, Place the pine nuts in a small skillet and stir over a gentle heat until browned. Ina bowl, beat ricotta and the Parmesan together and then add pine nuts and celery. Divide the filling between pancakes and spread evenly. Roll Up. Place all the filled Crepes ina ovenproof dish, cover with foil and bake for 15 minutes at 375 F . Serve with Tomato Basil Sauce. Keep for up to 24 hours in the fridge.Number of Servings: 8Recipe submitted by SparkPeople user KROMANO512.

The nutritional information for Spinach and Ricotta Pancakes is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 270.3

• Total Fat: 16.8 g
• Cholesterol: 275.2 mg
• Sodium: 274.3 mg
• Total Carbs: 13.0 g
• Dietary Fiber: 1.2 g
• Protein: 17.2 g