Spinach Pancakes with Baked Cheese Sauce
Spinach pancakes baked with cheese sauce is a recipe featuring fresh ingredients from the pancake category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 ml heavy cream
- freshly grated nutmeg
- 50 g Gruyère cheese
- Salt
- white pepper
- 50 g butter
- 2 Eggs
- 200 ml milk
- 100 g flour
- 1 tbsp finely chopped parsley
- 1 tbsp chives
- 1 tbsp Sunflower oil
- Salt
- Pepper
- 40 g Butter
- 300 g spinach (washed and trimmed)
- 200 g mushrooms (cleaned and thinly sliced)
- 50 g Gruyère cheese (grated)
- Salt
- white pepper
Instructions
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1.
Heat the butter in a small pan until golden brown, then let it cool for 2 minutes. In a blender combine eggs, milk, flour, 4 pinches of salt and a little pepper; blend for 1 minute. Add the butter and blend for another 30 seconds. Stir in chives and parsley, then set aside.
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2.
Heat half the butter in a large pan and add the spinach. Cook over high heat, stirring until it wilts. Season with salt and pepper. Squeeze out excess liquid, transfer to a bowl, and set aside.
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3.
Heat the remaining butter in a pan and sauté mushrooms for about 2 minutes, seasoning with salt and pepper. Add the spinach and cheese; stir well and set aside.
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4.
Pour the pancake batter into a large non-stick skillet and cook thin pancakes until golden brown on both sides. Oil the pan lightly before each batch.
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5.
Fill the pancakes with the spinach-mushroom mixture, roll tightly, and arrange side by side in a baking dish. Bring the cream to a boil, simmer for 1-2 minutes, then season with salt, pepper, and nutmeg. Pour over the rolled pancakes, sprinkle with cheese, and bake at 200°C for 20 minutes until golden brown. Serve immediately.
