Baked Pancake Rolls with Spinach Filling
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the dough:
- 125 g flour (wheat flour)
- 250 ml milk
- 1 pinch (s) salt
- 2 egg (s)
- Clarified butter
For the filling:
- 600 g spinach leaves, (fresh or frozen)
- Salt and pepper, to taste
- 2 onions)
- 1 tablespoon oil
- 1 clove garlic
- 300 g cheese, Gouda (youn or medium-old to taste)
- 1 egg (s)
- 4 slices ham, cooked
- 100 g sweet cream
- Nutmeg, to taste
Print Recipe
Pin Recipe Instructions
- For the pancake batter, mix together the flour, milk, salt and eggs. Let soak for 30 minutes.
- If you take fresh spinach, clean it and blanch it in plenty of boiling salted water. Drain and drain. Otherwise, defrost and drain the frozen spinach. Bake four pancakes in the hot fat from the batter.
- For the filling, dice the onions and sauté in the oil until translucent. Roughly chop the spinach and mix in. Squeeze the garlic. Season with salt, pepper and nutmeg and place in a bowl. Coarsely grate the Gouda. Pull half of the cheese and the egg into the spinach.
- Place a slice of cooked ham on each pancake and top with the spinach. Roll up and place in a baking dish. Scatter the rest of the cheese on top and pour the cream on top. Baked in the oven at 200-225 degrees for 15-20 minutes.
- Tip: You can create a good supply. So prepare the double portion and fill part of it into (e.g.) an aluminum bowl. Put everything in the oven at the same time and leave to bake. Allow to cool well before freezing. Later, just heat it up in the oven.
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