Baked Pancakes with Cream Cheese Filling

Ingredients

• 1 tbsp butter
• 1 tbsp flour
• 175 ml milk
• freshly grated nutmeg
• 75 g Fontina (white raclette substitute)
• 200 g Flour
• 450 ml milk
• 2 Eggs
• butter for frying
• 80 g shredded mozzarella
• 200 g fresh spinach leaves
• 1 onion
• 1 tbsp Olive Oil
• 400 g ricotta
• 2 egg yolks
• nutmeg
• Salt
• black pepper (ground)

Instructions

1. 1.

   For the sauce, foam the butter in a pot, stir in the flour, cook until lightly browned, then whisk in the milk, bring to a boil while stirring, and season with salt, pepper, and nutmeg. Let the sauce simmer gently for about 10 minutes, stirring occasionally. Reduce heat, add the cheese pieces, and melt them into the sauce while stirring.

2. 2.

   For the crepe batter, mix flour with milk, whisk in eggs, and season with salt and pepper. Let the batter rest for 20 minutes.

3. 3.

   In a non-stick pan, bake 8-12 thin pancakes in hot butter one after another.

4. 4.

   For the filling, wash and dry the spinach, peel and finely slice the onion, sauté it in olive oil until translucent. Add the spinach, let it wilt, season with salt and pepper, cool, then chop finely.

5. 5.

   Combine ricotta with the chopped spinach. Stir in the egg yolks and season with nutmeg, salt, and pepper.

6. 6.

   Lay each pancake on a board, spread the filling over it, and roll up the pancakes.

7. 7.

   Preheat the oven to 200°C (400°F) with upper and lower heat.

8. 8.

   Spread half of the sauce on the bottom of a greased baking dish, place the filled crepes in it, cover with the remaining sauce. Sprinkle with Parmesan and bake in the preheated oven for about 30 minutes.