I sometimes experience a state of mind when I am full of ideas, when I want to do a thousand things at once and try a million things for the first time. This can be quite overwhelming since my head feels so full that I fear it might burst the next moment. Then there are times, quite often after I finish a DIY project, when my mind is suddenly blank and I think: I don’t know what to do. I am so uncreative. Why am I doing this? Lucky for me this doesn’t happen very often and I usually experience the first one, and dread the second.
Yesterday it was like this: I always wanted to do a bit more on personal outfits, although firstly I am short of a photographer (anyone volunteering?) and secondly I’m still a bit too shy to post pictures of myself. I know I have so many lose threads at hand when it comes to my little project here, and this is because I want to try everything there is out there and I am interested in so many things that involve creativity. I sometimes feel I am overwhelmed with possibilities.
So the story went on with me plotting how to shoot some decent photos of myself using a tripod, and then I looked outside to see the first drops of rain fall down. So that was that. Funny thing is that I just came across some recipes for pancakes in one of my favourite magazines (Brigitte) and a new idea was born:
For the dough:
- 150 g of flour
- 100 ml of milk
- 100 ml of mineral water
- 1 egg
- 1 tsp. of salt
- 50g of frozen and chopped spinach
- A handful of grated parmesan
For the filling:
- 5 or 6 dried tomatoes
- A few mushrooms
- Some pine nuts
- Salt and pepper
- Olive oil
- Smoked Salmon
- Crème Fraîche
Start with the dough: Mix flour, milk and egg together and whisk, then slowly add the water until you have a smooth mixture. Add the salt and the defrosted spinach and keep on whisking. Let the dough sit for at least ten minutes covered with a towel. Then add the grated parmesan and if the mixture is too thick add some more water.
While you wait for the dough, chop tomatoes and mushrooms and preheat the pan with some olive oil.
Brown the pine nuts, then add the tomatoes and the mushrooms. Taste everything with salt and pepper and roast gently until the mushrooms are brown.
Add the dough and let it spread evenly in the pan. Turn down the heat so the pancake can slowly firm up. This takes some waiting!
When the top of the pancake is firm, flip it (if you are experienced in this) or use a cooking top for help. Bake for another five minutes.
Serve with smoked salmon and some Crème Fraîche!