Plain pancakes with fresh spinach filling

Ingredients for 4 servings:

• 4 eggs
• 200 ml milk
• 8 tbsp flour
• 4 pinch(s) salt and pepper
• 1 tbsp butter, in small pieces, room temperature
• 1 tsp oil (sunflower)
• 1 tbsp butter
• 400 g spinach, fresh, stems removed
• 2 tbsp olive oil
• 1 shallot(s), finely diced
• Garlic clove(s), finely chopped
• 1 liter of boiling water
• salt and pepper
• 1 pinch of nutmeg
• 125 ml cream
• 2 tbsp crème fraîche
• 2 eggs
• salt and pepper
• 1 pinch of nutmeg
• 4 tbsp Parmesan, grated, to taste
• 1 tbsp butter

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

Basic recipe for pancakes rolled around spinach

Using a hand blender, combine the eggs, milk, flour, salt, and pepper into a batter. Let it rest for about an hour, then dissolve the butter pieces in it with a hand blender. For half the pancakes, heat half the oil in a nonstick frying pan to about 2/3 temperature, spread evenly over the entire base, add a little butter (enough for the entire batter and all the pancakes), and, depending on the desired thickness of the pancake, ladle the batter into the center of the pan. Swirl the pan so that the bottom is completely covered with batter. Reduce the heat slightly. Once the batter has set, flip it. Experienced pancake builders can toss it in the air so that it rotates 180° and lands on the uncooked side. Then fry the batter until golden brown, making more pancakes. For the spinach filling, gently sauté the shallot and garlic clove in olive oil in a pan. Pour boiling water over the washed spinach in a sieve, squeeze out the water, and add to the pan. Toss for about 2 minutes, then season with salt, pepper, and nutmeg. For the sauce, beat the cream, crème fraîche, and eggs, then season with salt, pepper, and nutmeg. Butter a baking dish, spread the spinach on each pancake, roll them up tightly, and place them in the dish. Pour the cream and egg mixture over the pancakes and bake for about 20 minutes at 160°C. Sprinkle half of the pancakes with grated Parmesan cheese, if desired, and add any leftover spinach for the last 5 minutes of cooking. To serve, cut each roll in half and brush with a little butter to shine. Place any spinach left over next to the pancakes.