Fluffy pancakes and spinach served with a creamy white sauce

Regarding the mass

Components

• 1½ cups of tea milk
• 1 cup (measured with a tea cup) of wheat flour
• Two eggs
• 1 teaspoon of salt
• apply butter or oil for anointing

Setup phase

1. Place milk, wheat flour, eggs, and salt in the blender. Blend until the mixture becomes smooth. Allow it to rest in the blender jar for a minimum of 20 minutes and up to 1 hour at room temperature.

1. In the meantime, get the stuffing ready (refer to the recipe below).
2. Once the dough has rested and the filling is prepared, heat a non-stick frying pan with a thick base, approximately 22 cm in diameter, and lightly grease it with oil or butter.
3. Stir the dough well. Using your right hand (unless you are left-handed), lift the skillet and with the other hand, scoop the dough using an average-sized shell (which also acts as a measuring tool). Move the skillet in a circular motion to evenly cover the bottom. Place the skillet over low heat, and once bubbles begin to form, flip the dough to cook the other side using a rubber spatula. The entire process takes less than 3 minutes per pancake. Transfer the cooked pancake to a plate, add a little more butter or oil to the skillet, and repeat until all the dough is used. This recipe makes 10 to 12 pancakes.

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Face coverings

Measure reapers

20 cm Ballarini non-stick aluminum skillet

Hercules, Concha

Staub silicone spatula

To be filled in

Components

• 500 grams of fresh ricotta cheese
• One package of fresh spinach
• 1/4 cup (teaspoon) of white grape paste
• 1/4 cup of rum (tea)
• 1 garlic clove
• 1 tablespoon of olive oil
• Add salt and ground pepper gradually, adjusting to taste.

Ready state

1. Rinse the spinach package thoroughly under running water. Separate the leaves and soak them for 10 minutes in water mixed with a disinfectant solution or vinegar. Save the stalks for a different recipe (they can be peeled and used successfully).

1. In a bowl, combine the grapes with rum to moisten them. Set aside. Peel and finely slice the garlic clove. Set aside.
2. In a spacious bowl, mash the fresh ricotta using a fork. Add salt and ground pepper to taste.
3. Heat a non-stick frying pan over medium heat. While it warms, put the spinach leaves in a sieve to allow any dirt to settle at the bottom of the water bowl. Add the leaves to the pan and stir gently until they become tender but not completely wilted.
4. Place the leaves back into the sieve and press them to eliminate any extra moisture. This will make the spinach crispier.
5. Place the frying pan back on low heat, add a drizzle of olive oil and the chopped garlic. Stir gently, ensuring the garlic does not burn. Remove the pan from the heat (this step is crucial to prevent the alcohol from igniting and causing burns), then add the soaked raisins and rum. Return the pan to the heat and stir until the liquid evaporates. Turn off the heat, add the spinach leaves, season with salt and fresh pepper, and combine with the ricotta mixture in the bowl.

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Frigideira Siena de Alumínio, Baillarini

For the white sauce

Components

• 1 liter of milk, frozen
• Three tablespoons of all-purpose wheat flour
• 3 tablespoons of butter
• A small amount of nutmeg, about a pinch
• Add salt and ground pepper as desired.

Ready state

1. In a big pot, melt the butter. Incorporate the flour and mix energetically with a wooden spoon for approximately 2 minutes. This mixture, known as roux, is used to thicken sauces.

1. Immediately add iced milk and, using a wire whisk, beat thoroughly until it reaches a boil.
2. Reduce the heat and let it simmer for approximately 10 minutes, stirring occasionally. Finally, season well with nutmeg, salt, and ground pepper. Tip: if the sauce becomes too thick, blend it and then pour it back into the pan.

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Tramontina Stainless Steel Cookware Set with Glass Lids

Oxus wire beater

For installation

Components

• 1/4 cup of finely chopped nuts
• 1/4 cup of finely shredded Parmesan cheese
• Parsley, either whole on the leaves or chopped to preference

Setup phase

1. Set the oven to 180 °C (moderate heat) to preheat.

1. Put approximately two tablespoons of filling on the edge of the last pancake in the stack. Roll it tightly to secure the filling. Place it in a large ovenproof dish and repeat the process with the remaining pancake discs.
2. Cover the pancakes with approximately three-quarters of the white sauce, reserving the rest to serve on the side. Top with nuts and grated Parmesan cheese. Bake in the oven for around 15 minutes or until the sauce starts to bubble and caramelize. Garnish with fresh parsley leaves before serving.

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