Ingredients

150 gr Blend of natural flours for Mulino Marello Crepes

Approximately 150 g of fresh or frozen spinach

Approximately 300 ml of water

1 teaspoon organic flaxseed flour or ground flaxseed

1 tablespoon extra virgin olive oil

half a teaspoon of bicarbonate of soda

salt to taste

Procedure

Prepare a batter with water, oil, flax seeds, natural yeast, flour and season with salt. Let it rest for about 30 minutes and in the meantime cook the spinach. Squeeze them, add them to the batter and blend everything. Heat a small diameter non-stick pan, grease it with a drizzle of oil if necessary and pour in enough batter to form the pancake. Cook for a couple of minutes until the mixture comes apart naturally, turn it over and complete cooking.

The pancake in its sweet version represents the most loved and widespread breakfast by Americans. However, this simple recipe originated in ancient Greece where it was prepared with only flour and water. It was the Romans who enriched the dough with milk, eggs and spices.

Americans abound in maple syrup and icing sugar, clearing these sweet pancakes as the ideal meal for the branch.

It is precisely with the spread of this new weekend habit of combining breakfast and lunch together that pancakes have become famous and increasingly popular here too.

The possibility of personalizing them and making them gluten-free and vegetable-free, therefore digestible and making them a recipe in line with our well-being is absolutely not difficult, especially thanks to the mixture of Mulino Marello natural flours for crepes.

The dough remains soft and elastic without making you feel the need for the stickiness of gluten.

My recipe is a savory, very simple version, enriched with spinach and flax seeds.

These pancakes can be eaten as is, with fresh vegetables, or filled with chickpea hummus or avocado cream.

Article by Dr. Isabella Vendrame - food coach psychologist, writer and popularizer.