Can I make Stuffed pancakes in advance and reheat them?

Name: Stuffed pancakes
Cook time: 30 min
Total time: 30 min
Yield: 4P
Ingredients: corn oil; 1 chicken breast; 1 chipolata; 1 jar of organic white beans in tomato sauce; 400 g young spinach; 100 g fresh goat cheese; pepper and Maldon sea salt; For 14 pancakes; 500 g spelt flour; 800 ml milk; 3 eggs; 1 tablespoon agave syrup; 4 tablespoons coconut oil; Maldon sea salt

Yes, you can make the pancakes in advance and reheat them later in the microwave or oven. Keep in mind that they may be slightly less crispy after reheating. It's best to keep the other ingredients separate.

Stuffed pancakes

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30min

•

Easy

Do you want to get started with stuffed pancakes? Discover the full recipe here!

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Ingredients

What do you need?

Quantity: 4P

corn oil
1 chicken breast
1 chipolata
1 jar of organic white beans in tomato sauce
400 g young spinach
100 g fresh goat cheese
pepper and Maldon sea salt

For 14 pancakes
500 g spelt flour
800 ml milk
3 eggs
1 tablespoon agave syrup
4 tablespoons coconut oil
Maldon sea salt

corn oil
1 chicken breast
1 chipolata
1 jar of organic white beans in tomato sauce
400 g young spinach
100 g fresh goat cheese
pepper and Maldon sea salt

For 14 pancakes
500 g spelt flour
800 ml milk
3 eggs
1 tablespoon agave syrup
4 tablespoons coconut oil
Maldon sea salt

Preparation method

How do you make this?

Cooking together is fun, but enjoying the result together really completes it. Just put the pancakes and fillings on the table and let everyone assemble their own pancake. Cozy, right?

First, make the batter.

Put the flour in a bowl with a pinch of salt and a splash of milk. Stir until it forms a paste and rub out all the lumps.

Now add the rest of the milk and stir until smooth.

Stir the eggs into the batter.

Add the agave syrup and coconut oil and mix.

Put a pan on the heat and brush it with a thin layer of corn oil.

Bake thin pancakes from the batter. Brush the pan again with a thin layer of oil each time.

Heat corn oil in another pan.

Cook the chipolata and chicken breast separately until done. Season the chicken breast with pepper and salt.

Heat the white beans in tomato sauce.

Sauté the spinach in a pan until wilted.

Set the fillings on the table and fill the pancake, for example, with chipolata and beans or with spinach, goat cheese, and chicken.

Tips

A pinch of Chile is allowed for the adults. 😉 Be sure to brush the pancakes with the chocolate sauce from page 40 for a sweet valve. With a few slices of banana or red fruits, it becomes great. Your child can: measure the ingredients. Wash the spinach. Break the eggs. Mix the ingredients for the pancakes.