I’ve never been much of a pancake person. I don’t have anything against them, but something about pancakes drenched in syrup just doesn’t really appeal to me. Don’t judge…I know I’m weird. I’m one of those people who would rather eat two entrées instead of an entrée and a dessert. Now don’t get me wrong, I know there are some truly delicious sweet pancake recipes out there, but I’m certainly an advocate for savoury ones. They’re enjoyed for breakfast, lunch, or dinner, and the fillings are endless.
In honour of Pancake Day (and Shrove Tuesday) I give you Mediterranean pancakes topped with béchamel sauce. Spinach, onions, olives, sundried tomatoes and feta cheese are always a great combination, and they work just as well wrapped in a pancake. But instead of maple syrup, which should be left for sweet pancakes, a béchamel sauce is the perfect substitute.
So whether religious or not, why not join in on the fun of Shrove Tuesday/Pancake Day and whip up a stack of these special pancakes.
For more inspiration on how to incorporate spinach into your dishes check out Well-Being Secrets’ “Favorite Spinach Recipes” at http://www.well-beingsecrets.com/favorite-spinach-recipes/
- A couple handfuls of fresh spinach
- ¼ cup red onion, thinly sliced
- 3-4 kalamata olives, sliced
- ¼ cup crumbled feta cheese
- 2 tbsp sundried tomatoes, sliced
- ½ tbsp olive oil
- Salt and pepper to taste
- 1 tbsp butter
- 1 tbsp all-purpose flour
- 1 cup milk
- 1/8 tsp nutmeg
- Salt to taste
- 2 chives, thinly sliced
- ¼ cup plus 2 tbsp all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ¼ cup plus 1 tbsp milk
- 1/3 egg, (1 tbsp)
- 2 tbsp butter, melted
- Heat olive in a pan over medium-high heat. Add onions and cook until translucent. Turn off the heat and add spinach, sundried tomatoes, and olives. The residual heat will heat the olives and tomatoes, and slightly wilt the spinach.
- Melt butter in a medium saucepan over medium heat. Once melted, add the flour and stir until smooth. Increase heat to medium-high, add milk, and whisk until smooth. Turn the heat down to medium low and continue simmering until the sauce no longer tastes gritty, about 15 minutes. Season with salt and nutmeg.
- In a large bowl, mix together the flour, baking powder and salt. Whisk the egg and add 1 tablespoon of it to the flour along with the milk and butter. Mix until smooth.
- Heat a lightly oiled pan on medium-high heat. Pour ¼ cup batter onto the pan for each pancake and cook until golden brown on each side.
- Evenly divide the fillings between pancakes, and gently roll the pancake to form a wrap. Top with béchamel sauce, chives, and fresh ground pepper. Serve immediately.