Cooking time 20 min
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
Nutrition: per serving
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.