Naturally colored pancakes stuffed with salmon and cream cheese

Naturally colored pancakes stuffed with salmon and cream cheese

Naturally colored pancakes stuffed with salmon and cream cheese
Naturally colored pancakes stuffed with salmon and cream cheese

If we are still preparing for the winter holidays, today we will inspire you with a recipe that is very suitable for the holiday table. The recipe was taken from blogger Rodica Nita, author  of the Rodicook blog  , which uses only natural dyes to make pancakes: spinach, beets and carrots. The ingredients presented in this recipe are provided for 15-18 pancakes. Let's get to work!

Complexity - easy
Cooking time - 40 m
INGREDIENTS:
For pancakes:
-3 eggs
-250 ml of milk
-250 ml of 20% cooking cream
-Pinch of salt
-200 g of flour
-100 g of spinach
-50 g of beets
-50 g carrots
For the filling:
-250 g cream cheese (you can use Philadelphia)
-250 g of semi-smoked / salted salmon
-parsley / dill
Preparation:
1

In a large bowl, add the eggs, salt and stir a little with a mixer, then add the flour until it becomes difficult to mix. Then pour a little milk and stir until we have no lumps. Later we add the cooking cream after a few rounds. Finally add the butter and let the composition rest for 30 minutes - 1 hour.

2

Meanwhile, wash and dry the spinach and pass the beets and carrots through a grater.

3

The composition for pancakes is divided into three equal parts. Pour the first part into a blender, add the spinach and mix well until you get a green and very fine composition. We do the same with the other two parts.

4

Heat a pancake pan on the fire and grease it with a little oil (only for the first pancake) and bake the pancakes as usual.

5

Spread the pancakes one by one with a layer of cream cheese, adding a few pieces of salmon and chopped parsley. We roll up the pancakes and decorate them nicely for the festive table.

Enjoy your meal!