Teppanyaki grill table | Teppanyaki spinach and mushroom pancakes

Sometimes you want a pancake meal, but there's plenty of variety. We finally found the perfect recipe for the Austrian crepe (check out after the release) and decided to prepare it and fill it with some wilted spinach and mushrooms. These pancakes can be filled and drizzled with any ingredient you choose, be it salty or sweet. If you have a t-shaped crape spreader, we use one of the WMF; It will help to make the batter just right for the perfect thin but firm container to fit your filling. You can also use only the back of the ladle to spread the batter as thin as possible.

After preheating the Teppanyaki grill table to level 5, raise the temperature to level 8 (medium-high for regular stoves), then add half a tablespoon of clarified butter. Each crepe needs to be made individually, so we spread the batter in the middle and let each side cook for a few minutes. Fold the cooked rice and move it to the edges to keep it warm and pliable.

When you have all the crepes ready, enjoy the filling! For this recipe, add a tablespoon of oil and add garlic and scallions to start sweating. Well, it tastes good. Next, mushrooms! Let them cook long enough to let the water evaporate, then season the mixture with fresh spinach and a little salt and pepper.

Stirring for about 4-5 minutes is enough to wilt the spinach without cooking any of the ingredients. It's time to add our toppings to the pancakes, roll them up, and enjoy a healthy, hearty meal!

Teppanyaki Crepe Recipes

Two large eggs
1 cup of milk
1 cup all-purpose flour
1/4 teaspoon salt
Beat eggs until light, then add salt and milk. Add the flour until the batter is smooth and thick. If the batter is too hard to stir, dilute it with a little milk.

These austrian-style pancakes are called Palatschinken, a cross between a French pancake and a German pancake.