Spinach Pancakes with Labane Filling
Ingredients (4 servings):
- 75g spinach
- 3 eggs
- 250ml milk
- 100g flour
- freshly ground black pepper
- butter for frying
- 1 package of NENI am Tisch labane
Defrost the spinach and then finely chop. Puree the eggs and milk with the spinach either in a blender or with a hand mixer. Stir in the flour well with a wisk. Season the batter with salt and pepper.
Heat a small amount of butter in a pan, for each pancake ladle in a small amount of batter and fry. When done, simply stack the pancakes and serve on the table with a bowl of labane. Spread the labane on the pancakes, roll them and eat them with your hands.
With this recipe, I combine the typical Austrian „palatschinken“ dish – a type of very thin pancake – with middle eastern labane so that two culinary worlds come together. Also note that the batter is creamier if you only include 200 milliliters of milk but mix in 50 grams of cream cheese. I also like to add olives and (sun-dried) tomatoes.