How to prepare stuffed pancakes with spinach recipe

Cooking time 20 min

Stuffed pancakes with spinach


Ingredients for the main dish:

  • 200 g spinach
  • 1 shallot
  • 1 garlic burst
  • 200 g ricotta
  • 40 g grated emmental
  • 2.5 teaspoon. butter (+ 10 g)
  • 2 eggs
  • 3.5 dl of milk
  • 150 g of fermenting flour
  • 6 tablespoon olive oil
  • salt and pepper

Ingredients for bechamel sauce

  • 50 g grated emmental
  • 2 tablespoon butter
  • 1.5 dl milk
  • 2 tablespoon flour
  • nutmeg

Nutrition: per serving

  • kcal0
  • fatn/a
  • saturatesn/a
  • carbsn/a
  • sugarsn/a
  • fibren/a
  • proteinn/a
  • saltn/a


How to prepare stuffed pancakes with spinach recipe
Find out everything you need to know about stuffed pancakes with spinach recipe - Ingredients, preparation steps, required time and off course the best beverage that goes with it.


1 For the pancake batter: Beat the eggs with the milk, the fermenting flour and a pinch of salt until you obtain a smooth paste. Let the dough rest for about 30 minutes
2 Melt 1 tbsp. butter in a saucepan and steam the spinach. Drain them in a strainer by pressing on them to extract all the water. Chop them roughly.
3 Heat 2 tbsp. tablespoon olive oil and 1 tbsp. butter in a saucepan, and sauté the shallot and garlic until they are translucent. Add the chopped spinach.
4 Prepare the bechamel: melt 2 tbsp. butter in a skillet, sprinkle with 2 tbsp. flour and let dry a few moments on the fire. Pour the milk while mixing, and thicken over low heat. Let cool slightly.
5 Stir in the ricotta, 40 g grated cheese and the spinach in the bechamel sauce. Spice with salt, pepper and nutmeg.
6 Preheat the oven to 200 ° C.
7 Meanwhile, melt 1 tbsp. olive oil per pancake in a pancake maker and cook pancakes.
8 Melt 10 g butter.
9 Divide the spinach mixture over the pancakes and fold each pancake into 4.
10 Brush an oven dish with 1/2 tbsp. butter and add the stuffed pancakes. Sprinkle with melted butter and sprinkle with remaining grated cheese. Brown under 10 min.

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