How to make a spinach pancake tower, ideal for end-of-year gatherings

Preparation

1. Place the milk, eggs, cooked spinach, a pinch of salt, and the flours in the blender. Blend until you obtain a smooth, even mixture with a uniform green color

2. Heat a non-stick frying pan with just a few drops of oil. Pour in a ladleful of batter, swirl to coat the base, and cook over medium heat.

3. When the pancake is firm, flip it and cook for a few more seconds. Remove and repeat until all the batter is used. You should get 8 to 10 pancakes. Let them cool.

4. In a bowl, mix the cream cheese with the Caesar dressing until you get a smooth, spreadable cream.

5. Place a pancake as a base on a large plate. Spread with a thin layer of cream.

6. Add lettuce and tomato slices. Cover with another pancake and spread with cream again.

7. Add a layer of cooked ham and grated carrot. Cover with another pancake and repeat the assembly, alternating the layers until finished.

8. Finish with a pancake, cover with plenty of cream and sprinkle with grated hard-boiled egg.

9. Garnish with green olives and basil leaves. Refrigerate for at least 1 hour before serving to allow it to firm up.

Tips and advice:

• Draining the spinach very well prevents the pancakes from being soggy

• The cream should be smooth, not runny, so that the tower remains firm.

• It can be assembled several hours in advance and kept refrigerated.

• For clean cuts, use a sharp knife and clean the blade between cuts.

• It works very well as a cold main course or a hearty starter.

This spinach pancake tower is a fresh, attractive, and easy-to-adapt option.

Ideal for showing off at gatherings, it is served cold and goes a long way without needing to spend hours in the kitchen.