Savory pancake with spinach and cheese
Mix the flour, milk, eggs and salt until a thin batter. Heat the butter in a skillet over medium heat. Pour about 3 tablespoons of batter into the pan and shake the pan quickly so the batter is distributed as evenly and thin as possible. Cook the pancakes until golden brown on both sides. Set the pancakes aside. The batter should be enough for 8 pancakes (about 18 cm in diameter)
Melt the butter in a pan and sprinkle flour over it. Fry for a minute or two. Add the milk, stir well and bring to a boil. Then the mixture can be joined by the broth, eggs and half the Parmesan cheese. Add the thawed spinach and season to taste with salt, pepper and nutmeg.
Grease a baking dish. Spread some of the filling over the first pancake , roll the pancake and place in the baking dish. Do the same with the remaining pancakes.
Mix the egg yolk with the cream and the rest of the Parmesan cheese and pour over the pancakes.
Place in the oven and bake 25 minutes at 225 C (437°F).
- 1 and 1/3 cup white flour
- 3 cups milk
- 2 eggs
- of salt
- 4 tablespoons butter or margarine
- 1 teaspoon of concentrated broth
- 2 beaten eggs
- 1 cup grated Parmesan cheese
- 1 to 3 cups frozen spinach
- pinch of grated nutmeg
- 1 egg yolk
- 3/4 cup crême fraîche