Ingredients:

For Pancakes:

– 450 ml milk

– 3 eggs

– 30 g sugar

– A pinch of salt

– 160 g flour

– 50 g sour cream or yogurt

– 25 g odorless vegetable oil

– 50 g spinach

For Mascarpone Cream:

– 250 g mascarpone

– 220 g cream (33-35% fat)

– 50 g powdered sugar

For Decoration:

– Strawberries

Instructions:

1. Begin by preparing the pancake batter. In a blender, combine 450 ml of milk, eggs, sugar, salt, flour, sour cream or yogurt, vegetable oil, and spinach.

Blend until smooth.

2. Heat a non-stick frying pan over medium heat and lightly grease it with oil or butter.

3. Pour a ladleful of pancake batter onto the pan and spread it evenly to form a round pancake.

Cook for 2-3 minutes on one side until bubbles start to form on the surface.

4. Flip the pancake and cook for another 1-2 minutes until golden brown and cooked through.

Repeat with the remaining batter.

5. Once all the pancakes are cooked, set them aside to cool.

6. Next, prepare the mascarpone cream. In a mixing bowl, combine mascarpone, cream, and powdered sugar.

Whisk together until smooth and creamy.

7. To assemble, place a pancake on a serving plate, spread a layer of mascarpone cream on top, and repeat the process with the remaining pancakes and cream, stacking them up.

8. Finish by decorating the top of the pancake stack with fresh strawberries.

9. Serve the spinach pancakes with mascarpone cream and strawberries as a delightful and elegant dessert or breakfast option.

Enjoy your delicious and visually stunning creation!

This recipe combines the freshness of spinach pancakes with the richness of mascarpone cream and the sweetness of strawberries for a delightful culinary experience.