Spinach pancakes with red fish

Ingredients

for the pancakes:

75 g spinach

500 ml milk

2 eggs

1 pinch salt

2 tbsp melted butter

1.2 cups flour

For the filling:

250 g cream cheese

1 tsp lemon zest

0.5 lemon juice

Dill

300 g lightly salted salmon

Green onions

Red caviar

Place the spinach in a blender and add a third of the milk. Blend until smooth. In a large bowl, combine the eggs, spinach mixture, remaining milk, salt, and melted butter.

Gradually add the sifted flour, whisking constantly. Knead into a batter. Let sit for 10-15 minutes. Bake in a preheated frying pan, brushing it with vegetable oil before baking the first crepe.

For the filling, combine the cream cheese, lemon zest, lemon juice, and finely chopped dill in a bowl. Slice the salmon into thin slices.

Place the creamy filling and a piece of salmon in the center of each crepe. Roll into a pouch, tie with a green onion leaf, and garnish with red caviar.

Serve chilled.

Enjoy!