OF THE WEEK
Spinach and Feta Pancake Wraps
Recipe courtesy Michael Symon
4 eggs
3 tablespoons melted butter
1 cup heavy cream
1 cup soda water
1 1/2 cups flour
1 pinch salt
1 egg white beaten to soft peaks
Filling:
2 tablespoons butter
1 clove minced garlic
2 pounds baby spinach
1 1/2 cups crumbled feta
1/2 cup grated Parmesan
1 cup toasted pine nuts
Mix together eggs, butter, cream, and water. Mix together flour and
salt. Whisk wet mixture into flour until smooth. Fold in egg whites
and let rest for 15 minutes. Place a nonstick pan over medium
heat lightly brush with oil. Place 1 ounce of batter in pan and
saute both sides until lightly brown. Repeat with remaining batter.
For the filling, melt the butter in a large saute pan and add the
garlic. When the garlic browns slightly, add the spinach. Saute
until spinach is cooked and let cool. Mix with remaining
ingredients. Place 2 tablespoons of filling in each pancake
and roll them up. Place rolls in 400 degree oven for 4 minutes.
Remove from oven and serve.
Yield: 16 to 24