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Pancake Stack




Source of Recipe


Own creation






Recipe Introduction


I was looking for a way to combine vegetables with my kids favorite thin crepes/pancakes. This is what I ended up with and the family loves it.





List of Ingredients



• 3 large carrots, shredded
  
• 2 large zucchini, shredded
  
• 16oz bag frozen chopped spinach
  
• 1 large onion, chopped
  
• 8oz. tub cottage cheese
  
• 8oz bag shredded low-fat mozzarella cheese
  
• salt and pepper to taste
  
• a pinch of nug meg
  
• 3 eggs
  
• 1 3/4 cups flour
  
• 1 3/4 cups low-fat milk or soy milk
  
• 1/4 cup sparkling water
  
• salt
  






Instructions



1. Peel and shred carrots. Peel and shred zucchini and set aside. Defrost spinach. Chop onions.
   
2. Heat 1 tablespoon oil in a large frying pan. Add onions and cook until slighlty browned. Add carrots and zucchini, cook for another 8-10 minutes, stirring occasionally. Add spinach and cook for another few minutes. Season with salt, pepper and nutmeg. Remove from heat and let cool down a little.
   
   
3. Once cooled add cottage cheese and 1/2 of the bag of mozzarella cheese. Mix well and set aside.
   
4. In the meantime combine eggs, flour, milk and sparkling water to create the dough for the thin crepes/pancakes. Heat medium skillet and bake approx. 8-10 crepes.
   
5. In a glass baking dish or pie form start layering vegetable and crepe, beginning and ending with a crepe. Sprinkle remaining cheese on top crepe.
   
6. Pre-heat oven to 375F. Bake stack approx. 35 minutes or until cheese has melted and is slightly browned.
   






Final Comments


For a lighter version with less cholesterol I substituted the cottage cheese and 1/2 the bog of mozzarella with 8oz. of Tofutti soy cream cheese. The vegetables will a bit creamier but the end result is as good as if using dairy.