Baked Stuffed Pancake Rolls

Ingredients

• 500 ml milk
• Salt
• ground pepper
• 1 bay leaf
• nutmeg
• 40 g Butter
• 40 g flour
• 4 eggs
• 350 g flour
• 500 ml milk
• Salt
• ground pepper
• butter (for frying)
• 350 g fresh spinach
• 1 onion
• olive oil
• Salt
• ground pepper
• 350 g ricotta or quark
• 100 g grated Parmesan
• 1 egg yolk
• nutmeg
• 1 onion
• 1 kg peeled canned tomatoes
• 3 tbsp olive oil
• Salt
• ground pepper
• 1 tbsp finely chopped basil

Instructions

1. 1.

   For the tomato sauces, peel and finely chop the onion; puree the peeled tomatoes. In a pot heat 1 tablespoon of olive oil and sauté the onion, add the tomatoes, season with salt and pepper, simmer for about 30 minutes, then stir in the basil.

2. 2.

   For the béchamel, melt butter in a pot, whisk in flour, cook until lightly browned, then gradually whisk in milk, bring to a boil while stirring, add the bay leaf and season with salt, pepper, and nutmeg. Let the sauce simmer gently for about 15 minutes, stirring occasionally.

3. 3.

   For the crepes, beat eggs and flour together, whisk in milk, season with salt and pepper. Let the batter rest for 20 minutes. In a non-stick pan with hot butter, bake 12 crepes one after another.

4. 4.

   For the filling, clean, wash, and dry the spinach. Peel the onion, slice into thin strips, sauté in 1 tablespoon olive oil, add the spinach, let it wilt, season with salt and pepper; cool and finely chop. Mix ricotta with the chopped spinach, add half of the parmesan, stir in the egg yolk, and season with nutmeg, salt, and pepper.

5. 5.

   Place each finished crepe on a board, spread the filling over it, and roll up the crepes.

6. 6.

   Line the bottom of a greased baking dish with half of the béchamel sauce and tomato sauce, place the stuffed crepes in, cover with the remaining tomato and béchamel sauces and the rest of the parmesan. Bake in a preheated oven at 200°C for about 20 minutes. Serve hot immediately.