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🍽️ Yeast-batter wraps filled with mushroom-spinach and topped with cheese crust

959 kcal · 30 min · 4 servings

Ingredients

• 750 ml Milk (possibly half mineral water)
• 400 g Flour
• 2 tsp Salt
• 4 Eggs
• Oil (for frying)
• 200 g fresh Mushrooms
• 1 Onion
• 1 Garlic clove
• Olive oil (for sweating)
• 600 g Spinach (frozen or fresh)
• Salt
• Pepper
• Nutmeg
• 0.5 Onion
• 30 g Butter
• 30 g Flour
• 50 ml White wine
• 200 ml Broth
• 250 ml Milk
• Salt
• white Pepper
• 100 g grated Cheese (e.g. Tilsiter, Greyerzer)
• 0.25 bunch Chives

Instructions

1. 1. Let the frozen spinach thaw completely. Wash fresh spinach thoroughly and let it drain well in a colander.
2. 2. Whisk the milk and flour in a bowl until no lumps remain.
3. 3. Add the salt and eggs to the batter and mix everything well.
4. 4. Check the consistency: The batter should be thick. Add a little more milk if necessary.
5. 5. Heat a little fat in a non-stick pan.
6. 6. Pour a thin layer of batter into the pan and bake the pancake until golden brown.
7. 7. Remove the finished pancake from the pan and set it aside.
8. 8. Repeat the process until all the batter is used.
9. 9. Clean the mushrooms thoroughly.
10. 10. Slice the mushrooms into thin pieces.
11. 11. Heat some oil in a large pan.
12. 12. Fry the mushroom slices over high heat until they are brown.
13. 13. Remove the mushrooms from the pan and set them aside.
14. 14. Peel the onion and the garlic clove.
15. 15. Dice the onion and garlic very finely.
16. 16. Heat some oil in a clean pan.
17. 17. Sauté the onion cubes and garlic until fragrant.
18. 18. Add the drained spinach to the pan.
19. 19. Heat the spinach and let it wilt slightly.
20. 20. Continue cooking the spinach until most of the liquid has evaporated.
21. 21. Season the vegetables generously with salt, pepper, and nutmeg.
22. 22. Peel another onion for the sauce.
23. 23. Dice this onion finely.
24. 24. Melt butter in a saucepan.
25. 25. Sauté the onion cubes in the butter.
26. 26. Dust the onions with flour.
27. 27. Deglaze the mixture with white wine.
28. 28. Pour in milk and broth.
29. 29. Let the sauce simmer well for about 5 minutes.
30. 30. Season the sauce to taste.
31. 31. Preheat the oven to 200°C.
32. 32. Grease a baking dish with a little fat.
33. 33. Lay the cooled pancakes out individually on the work surface.
34. 34. Distribute the well-drained spinach evenly on each pancake.
35. 35. Roll up the filled pancakes.
36. 36. Place the rolls next to each other in a shingle-like manner in the baking dish.
37. 37. Distribute the fried mushrooms over the rolls.
38. 38. Pour everything with the prepared sauce.
39. 39. Sprinkle the dish with the grated cheese.
40. 40. Bake the crepes in the oven for about 15 minutes until golden brown.
41. 41. Cut the chives into fine rolls.
42. 42. Sprinkle the finished dish with chives before serving.

Nutrition per serving

• kcal: 959
• Protein: 39 g · Fett/Fat: 46 g · Carbs: 93 g