Savoury kale pancakes
| Serves: | 4 |
| Cooking Time: | 10 minutes |
| Cook's Tips: | These crepes are also delicious with a dollop of hummus, Greek salad and some grated apple with smoked chicken breasts. |
| Prep Time: | 35 minutes |
Ingredients
- Baby leaves, to garnish
- 6 Baby cucumbers
- 4 Beetroot, quartered
- 200 g Oak smoked trout ribbons
- 15 g Chives, thinly sliced
- 4 Tbsp Plain thick yoghurt
- 6-8 leaves Kale, stems removed and chopped
- 1 Free range egg, lightly beaten with a little milk
- 50 g goats cheese, crumbled
- 1/2 lemon, cut into 8 slices for garnishing
- sea salt and freshly ground pepper, to taste
- a pinch ground nutmeg
- 3 cups 1,5 L milk
- 140 g flour, plus extra for dusting
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
To make the pancakes
- Whisk together the egg, flour, milk, nutmeg, salt and pepper. Pour into a blender and add kale, blend until smooth.
- Ladle the mixture to cover the bottom of a greased small non-stick pan and fry for 30seconds aside or until lightly golden.
To make the stuffing for the pancakes
- Prepare the dressing for your crepes, combine a squeeze of lemon juice, goats cheese, garlic, plain yoghurt and chives. Season to taste.
- Using a vegetable peeler run the blade down baby cucumbers to make ribbons, do the same with raw beetroot for delicious crunch.
Assembling the pancakes
Stuff your spinach crepes with smoked trout, super thin sliced beetroots, shaved cucumbers, baby leaves and goats cheese and chive dressing.
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