🍽️ Golden Pancake Rolls with Spinach Filling

Name: Golden Pancake Rolls with Spinach Filling
Total time: 30 min
Yield: 4 servings
Ingredients: 180 g flour; 1 egg; salt; 450 ml milk (1.5% fat); 2 tbsp olive oil; 200 g fresh spinach leaves; 1 clove garlic; 1 shallot; 80 g parmesan; 1 tbsp yogurt butter; 160 g ricotta (half-fat); pepper; nutmeg

437 kcal · 30 min · 4 servings

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Ingredients

180 g flour
1 egg
salt
450 ml milk (1.5% fat)
2 tbsp olive oil
200 g fresh spinach leaves
1 clove garlic
1 shallot
80 g parmesan
1 tbsp yogurt butter
160 g ricotta (half-fat)
pepper
nutmeg

Instructions

1. Whisk 140 grams of flour, one egg, a pinch of salt, and 300 milliliters of milk in a bowl until you have a smooth batter.
2. Heat one tablespoon of oil in a frying pan.
3. Pour a small ladle of batter into the hot pan.
4. Tilt and swirl the pan to spread the batter evenly.
5. Fry the pancake over medium heat for about three minutes per side until golden brown.
6. Repeat this process with the remaining batter.
7. Thoroughly wash the spinach and remove any unwanted leaves.
8. Blanch the spinach briefly in a pot of boiling salted water.
9. Drain the spinach and rinse it under cold water to stop the cooking process.
10. Squeeze the spinach well to remove excess water and chop it coarsely.
11. Peel the garlic clove and the shallot and chop both finely.
12. Heat one teaspoon of oil in a pan.
13. Sauté the garlic and shallot in the oil until translucent.
14. Add the chopped spinach and mix everything well.
15. Remove the pan from the heat.
16. Grate the Parmesan cheese finely.
17. Brush a baking dish with the remaining oil.
18. Melt the butter in a saucepan.
19. Sprinkle in the remaining flour and sauté it briefly.
20. Pour in the remaining milk while stirring.
21. Let the sauce simmer very thickly over medium heat for about two minutes.
22. Remove the sauce from the heat and let it cool down.
23. Mix the ricotta with the cooled sauce.
24. Stir in two tablespoons of Parmesan and the spinach.
25. Season the mixture generously with salt, pepper, and freshly grated nutmeg.
26. Spread the spinach-ricotta mixture thinly over the pancakes.
27. Leave a border of about one centimeter free.
28. Fold the pancakes into triangles.
29. Place the filled pancakes into the prepared baking dish.
30. Sprinkle the pancakes with the remaining Parmesan.
31. Preheat the oven to 200 degrees (convection 180 degrees or gas mark 3).
32. Gratin the pancakes in the oven for about 15 minutes until golden brown.
33. Remove the pancakes from the oven.
34. Serve the pancakes on pre-warmed plates.

Nutrition per serving

kcal: 437
Protein: 22 g · Fett/Fat: 20 g · Carbs: 41 g