Pancakes with Ricotta and Spinach Filling

Summary

Prep Time	40 mins
Cook Time	30 mins
Total Time	1 hr 10 mins
Course	Main Course
Cuisine	European
Servings (Default: 5)

Ingredients

For the filling:

400 g spinach leaves, frozen (thawed)
250 g ricotta
50 g parmesan, freshly rated
1 teaspoon basil, finely chopped, frozen
Salt, for seasoning
Pepper, from the mill, for seasoning
Nutmeg, freshly grated, for seasoning

For the sauce:

Pancakes with Ricotta and Spinach Filling

Instructions

For the pancakes, stir the eggs and a little salt in the food processor until frothy. Pour in the milk, sift the flour over it and stir everything into a viscous dough (the dough should run off the spoon), depending on the type of flour, a little more milk than indicated may be necessary.
Bake the pancakes from the batter in a coated pan one after the other in hot clarified butter.
For the filling, defrost the frozen spinach leaves in the microwave, squeeze out the liquid well with your hands, chop a little if necessary and mix with the ricotta, freshly grated Parmesan and basil in a saucepan. Season well with salt, pepper and nutmeg.
For the tomato sauce, peel and finely chop the garlic. Heat the olive oil in a small saucepan and sauté the garlic in it. Drain the tomatoes from the tin a little (to a drained weight of approx. 450g) and add, season with salt, sugar, instant stock, dried Italian spices and a little nutmeg.
Preheat the oven to 200 ° C.
For the bechamel sauce, heat the butter in a small saucepan and sweat the flour in it, stirring constantly. Slowly pour in the milk while continuing to stir and briefly bring the sauce to the boil. Season with salt and freshly grated nutmeg.
Fill the cooled pancakes with the ricotta and spinach mixture, roll up and place in the lightly greased casserole dish (there may be a few pancakes left that can be cut into small pieces and frozen as a soup). First pour the tomatoes, then the bechamel sauce. Sprinkle with freshly grated parmesan and bake the filled pancakes in the oven on the middle rack for about 30 minutes until golden brown.
A mixed salad goes very well as a side dish!

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