Spinach Pancakes

Ingredients

• 180 g flour
• 1 egg
• Salt
• 450 ml milk (1.5% fat)
• 2 tbsp olive oil
• 200 g fresh flat-leaf spinach
• 1 Garlic clove
• 1 Shallot
• 80 g Parmesan
• 1 tbsp yogurt butter
• 160 g ricotta (half-fat level)
• Pepper
• nutmeg

Instructions

1. 1.

   For the pancakes, whisk 140 g flour with egg, a pinch of salt and 300 ml milk into a smooth batter. Heat 1 tbsp oil in a pan, pour in a small ladleful of batter, and spread it evenly by gently tilting and turning the pan. Cook each side for about 3 minutes over medium heat until golden yellow. Repeat with the remaining batter.

2. 2.

   Wash, rinse, trim, and blanch the spinach briefly in boiling salted water. Drain, shock in cold water, squeeze out excess moisture, and roughly chop.

3. 3.

   Peel and finely chop the garlic and shallot. Heat 1 tsp oil in a pan and sauté the garlic and shallot until translucent. Add the spinach, mix well, and remove from heat.

4. 4.

   Grate the parmesan. If needed, lightly coat an oven dish with the remaining oil.

5. 5.

   For the sauce, melt the butter in a pot and sprinkle in the remaining flour. Briefly brown, then stir in the rest of the milk. Simmer over medium heat for about 2 minutes until very thick, remove from heat, and let cool.

6. 6.

   Stir the ricotta into the sauce along with 2 tbsp parmesan and spinach, seasoning generously with salt, pepper, and freshly grated nutmeg.

7. 7.

   Thinly spread the spinach mixture on each pancake, leaving a ~1 cm border. Fold into triangles, place in the oven dish, sprinkle with remaining parmesan, and bake at 200°C (180°C fan) for about 15 minutes until golden brown. Remove the pancakes from the oven and serve on preheated plates.