Recipe courtesy of Michael Symon
Print
Total:
1 hr 35 min
Prep:
20 min
Cook:
1 hr 15 min
Yield:
16 to 24 wraps

Ingredients

  • 4 eggs
  • 3 tablespoons melted butter
  • 1 cup heavy cream
  • 1 cup soda water
  • 1 1/2 cups flour
  • 1 pinch salt
  • 1 egg white beaten to soft peaks
Filling:
  • 2 tablespoons butter
  • 1 clove minced garlic
  • 2 pounds baby spinach
  • 1 1/2 cups crumbled feta
  • 1/2 cup grated Parmesan
  • 1 cup toasted pine nuts

Directions

Mix together eggs, butter, cream, and water. Mix together flour and salt. Whisk wet mixture into flour until smooth. Fold in egg whites and let rest for 15 minutes. Place a nonstick pan over medium heat lightly brush with oil. Place 1 ounce of batter in pan and saute both sides until lightly brown. Repeat with remaining batter. For the filling, melt the butter in a large saute pan and add the garlic. When the garlic browns slightly, add the spinach. Saute until spinach is cooked and let cool. Mix with remaining ingredients. Place 2 tablespoons of filling in each pancake and roll them up. Place rolls in 400-degree oven for 4 minutes. Remove from oven and serve.

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