Jeanne's spinach and cream pancakes

INGREDIENTS
Spinach pancakes:
- 150 ml plain almond milk
- 90 g wheat flour T55
- 60 g fresh spinach
- 10 g cornflour
- 1 small bunch fresh basil
- ½ clove garlic
- 1 tbsp olive oil
- 1 tsp baking powder
- ½ tsp. teaspoon salt

Crème de Jeanne:
- 45 g Jeanne
- 40 g plain soya yoghurt
- ½ clove garlic
- 1 teaspoon lemon juice
- Salt, pepper

Garnish:
- A few pieces of Jeanne
- Slices of radish
- Rocket
- 1 handful of crushed walnuts

RECIPE

1. Peel and chop the garlic. Wash and chop the spinach and basil.
2. Place all ingredients in a blender and blend until smooth and homogeneous, without lumps. Pour the mixture into a bowl and leave for 20 minutes.
3. Heat a little oil in a non-stick pan. When the pan is hot, pour a ladleful of batter into the centre. Cook for 2 minutes, until bubbles appear on the surface, then turn the pancake over and cook for 2 minutes on the other side. Remove the pancake from the pan and repeat the process until the batter is used up.
4. Prepare the cream of Jeanne. Peel and chop the garlic. Place all the ingredients in a blender and blend to obtain a smooth cream.
5. Serve the pancakes warm or cold, with Jeanne's cream and topped with bits of Jeanne, slices of radish, a handful of rocket and crushed walnuts.

- A recipe by Alice Pagès @alicepages -