Spinach Cheese Pancakes

Summary

Prep Time	50 mins
Cook Time	30 mins
Total Time	1 hr 50 mins
Course	Main Course
Cuisine	European
Servings (Default: 2)

Ingredients

Instructions

Whisk the flour and eggs with the milk and a pinch of salt to form a smooth dough. Finally stir in some mineral water, the dough must be relatively runny as the flour is still swelling. Let the dough rest in the refrigerator for half an hour.
Cut some thin slices of mountain cheese or other cheese into short strips, about 3 x 1 cm. Place the strips side by side on a plate.
Wash and drain the spinach leaves. Chop the shallot and garlic. Divide the gorgonzola into smaller pieces.
In a large saucepan, heat some olive oil and a pinch of butter. Sweat the shallot and garlic. Then add the still wet spinach, salt and pepper. Add a little cinnamon and a handful of raisins if you like. Steam everything over a low heat with the lid on until the spinach has collapsed. Add the Gorgonzola and let it melt, stir everything well, after about 10 minutes the spinach should be done. Drain the spinach in a colander so that it is not too runny, then keep it warm.
Melt the oil and butter in a medium-sized, flat, non-stick pan. At a medium temperature, pour in enough batter to cover the base. Remove the pan from the plate and let the batter flow evenly. Then quickly place the thin strips of cheese in the dough without heat. Put the pan back on the plate and put a thick layer of batter on top of the cheese. Bake the pancake slowly until the underside is golden brown, you can see this on the edges, and that the top is no longer too runny. Use a lid or a second pan to turn the pancake and bake until golden brown. Keep the pancake warm. Do the same for the second pancake.
Then fill the pancakes with the drained warm spinach, fold them up and serve hot on warmed plates.

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