Prep 1 hr 10 mins
Cook 10 mins
This is a recipe from an old 1970's cookbook that myself and my oldest Son still cook from. They are really great and very easy. I included the one hour resting time in the preparation time. Enjoy!
- 3 eggs
- 295.73 ml 1% low-fat milk
- 78.07 ml spinach, finely chopped and packed
- 295.73 ml plain flour
- 2.46 ml salt
- 0.59 ml black pepper
- 0.25 ml nutmeg
- 29.58 ml vegetable oil
- Beat the eggs, then add milk and mix either by hand or in the electric blender. We use a blender because it mixes well and is easy to pour from.
- Add the spinach and blend well.
- Sift the flour with the salt, pepper and nutmeg and gradually add to the spinach mixture.
- Add the oil and blend thoroughly.
- Set aside and allow mixture to stand for at least an hour before using. If the batter is too thick, add a little milk and mix.
- Pour one or two tablespoons of the batter in the centre of a hot, nonstick frying pan. Tilt to spread the batter to the edges of the pan. Cook until the top is dry. Turn over and cook the other side for about 15 seconds. Don't worry if the first couple aren't perfect - those are the trial ones for me!
- Be adventuresome and stuff these with whatever sounds good with spinach! Try shrimp or chicken or other vegetables.
ok i made this recipe with and without spinach (mr picky doesnt like the stuff i adore it )and it turned out both ways the spinach gives it a nice green color that bumps up the spinach cheese filling i put in mine mr picky had fruit to say hes a happy man this leg of the tour is putting it mildly lol made for world tour 8