Pancakes roulé cauliflower & spinach with Jamco banana & raspberry dressing

This easy-to-follow vegetarian recipe is great for lunch time.

Ingredients for  7-9 pancakes

250g flour

3 eggs

250ml of milk

200ml of water

1 spoon of oil

Parsley

1 clove garlic

Salt

Black pepper

Ingredients for Jamco banana & raspberry dressing

1 tablespoon of Jamco banana & raspberry spread

2 tablespoons of olive oil

1 clove garlic

½ lemon juice

Salt

Black pepper

Filling

Cauliflower

Spinach

Jamco banana & raspberry dressing

Making the dough

Place the flour in a bowl, the 3 eggs, mix before diluting with milk and water.

Wash, chop the parsley and add it to the dough.

Wash, press the clove of garlic and add it to the dough.

Add a tablespoon of oil, salt and black pepper.

Let stand for half an hour at least, if possible.

Making Jamco banana & raspberry dressing

In a ramekin put 2 tablespoons of olive oil, 1 well-pressed clove of garlic, ½ lemon juice, salt , black pepper and 1 tablespoon of Jamco banana & raspberry spread. Mix well with a spoon all the ingredients.

Making the pancakes

Oil the pan with a clean cloth between each pancake.

Preparing the cauliflower & spinach

Remove the outer leaves of the cauliflower; break away the florets and wash them. Boil in water for 3 to 6 minutes. Drain the water.

In a plate put your florets and slice them off.

Wash, rinse your spinach and chop them. (You can cook or use the spinach raw)

In a bowl place the florets, the chopped spinach and drizzle some Jamco banana & raspberry dressing. Using 2 forks mix everything.

Filling your pancake

In a plate, place a pancake, place some of the mixture (chopped floret and spinach) at the edge of the pancake. Drizzle some Jamco banana & raspberry dressing. Finally roll your pancake.

 Voilà and Bon appétit!!