Photos: Mercedes Monti
These days when I have the head covered with thoughts crossed me want to get into the kitchen and do mechanical work such as cooking pancakes one after the other without thinking rather than to fill the bucket and spread the batter into the pan.
A stack of pancakes is not to do in times of trouble and anxiety, but to take a little time, prepare the dough, let it rest and then plunge into the task of cooking without departing from the stove because they are made in one minute and the next minute burn.
mass removal from Petrona Book, but I added an egg again, and the filling is a cannelloni recipe book Cooking Pia Fendrik Argentina, published by V & R Publishing, and instead four cheese sauce the bath with another a little less heavy.
For 18 pancakes about 3 eggs ½ pint of milk
220 grs.
flour Mix everything with a wire whisk and let stand in refrigerator for one hour. Cook pancakes in a hot nonstick skillet. With the help of a ladle pour some batter into the pan and spreading it in circles with the belly of the bucket.
filling for 12 pancakes :
500 grs. cooked spinach, drained and chopped
250 grs.
ricotta grated Parmesan cheese 1 medium onion
thin and sauteed in a little butter
Salt, pepper and nutmeg, to taste
Mix all ingredients and place a spoonful of filling on each pancake. Rolled up or folded like a handkerchief tucked into a baking dish. Ideally, falling well together, half tight. Salsa
150 grs.
cream cheese 150 ml.
cream herbs, such as chives or thyme, to taste
Grated Parmesan cheese to sprinkle on top
Heat in a small pot of cream with cream cheese and herbs sauce until smooth. Dump it on the source with the pancakes and finish with cheese. Bake in preheated oven over high heat until well browned.
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