Christmassy Spinach Pancakes

Ingredients

• 375 grams spinach

• 4 eggs

• 300 grams flour

• 225 ml whole (or plant-based) milk

• Butter or margarine for frying

• 200 grams cherry tomatoes

• ½ cucumber

• ½ large carrot

• 1 mango

• 200 grams crème fraîche

• Salt and pepper to taste

Instructions

1. Add the spinach and milk to a measuring jug and blend with a hand blender until smooth.

2. Add the eggs and flour, then mix until you have a smooth batter.

3. Heat a bit of butter or margarine in a frying pan.

4. Pour some batter into the pan and cook spinach pancakes on both sides until golden brown.

5. Wash and halve the cherry tomatoes.

6. Use a melon baller to scoop small balls from the carrot and cucumber.

7. Bring a pan of water to a boil and place a bowl of cold water next to it.

8. Blanch the carrot balls for 4 minutes, then transfer them to the cold water.

9. Peel and pit the mango, then slice the flesh into thin strips.

10. Season the crème fraîche with salt and pepper, then transfer it to a squeeze bottle or piping bag.

11. Pipe the crème fraîche onto the pancake in the shape of a Christmas tree.

12. Decorate the tree with “ornaments” made of cucumber, tomato, and carrot, and use the mango strips as “lights” and a “star” at the top.

Storage advice

Keep in a sealed container in the refrigerator for up to 3 days.

Nutritional information