Baked Spinach Pancakes
Try pancakes in a new way: With the baked spinach pancakes from Spoonsparrow you create a delicious and smart variation.
Ingredients
- 8 eggs
- 300 g millet flour
- 400 ml milk
- Salt
- Pepper
- 8 tbsp grated Parmesan
- 1 kg frozen spinach
- Salt
- Pepper
- 1 Garlic clove
- 25 g dried chanterelles
- 125 g sour cream
- butter (for the pan and for greasing)
- 150 g shredded Gouda
- 8 tbsp sour cream
Instructions
-
1.
Mix eggs, milk, millet flour, salt, pepper, and Parmesan; let the batter rest. Warm spinach in a large pot. Peel garlic, press it into the pot, and season with salt and pepper. Soak chanterelles in cold water for ½ hour, then cook them in the soaking water for another ½ hour. Remove chanterelles, rinse under cold water, strain the soaking liquid through a cloth, return both to the pot, and simmer until only a little liquid remains. Stir in sour cream and mix with spinach.
-
2.
Bake thin pancakes from the millet batter one side at a time in butter, then slide onto a plate. Spoon 1/8 of the filling onto each pancake, fold once, and place in a greased dish. Mix Gouda with sour cream and brush over the pancakes. Bake in the oven at 175 °C for 10 minutes. Serve hot.
