Baked pancake rolls with spinach and ham filling

Ingredients for 4 servings:

• 4 eggs, size M
• Salt
• pepper
• 180 g flour
• 160 ml milk
• 2 onions
• 1 clove(s) garlic
• 1 tbsp sunflower oil
• 400 g leaf spinach, frozen
• some nutmeg, freshly grated
• 2 tbsp butter
• 1 tbsp flour
• ⅛ liter milk
• ⅛ liter vegetable broth
• 7 tbsp sour cream
• 4 tsp sunflower oil
• 8 slices of cooked ham
• 50g Gouda
• 2 sprigs parsley, flat-leaf

Instructions

Working time approx. 40 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 30 minutes

Whisk the eggs with a pinch of salt, 180g of flour, and 160ml of milk, and let stand for about 10 minutes. Peel and dice the onions and garlic cloves. Heat one tablespoon of sunflower oil in a pan and sauté the diced onions and garlic for about three minutes. Add the spinach and seven tablespoons of water, bring to a boil, then cover and simmer over low heat for about 10 minutes. Season with a little salt, pepper, and some freshly grated nutmeg. Melt the butter in a saucepan, stir in one tablespoon of flour, and sauté. Add 1/8 liter of milk and the broth while stirring, bring to a boil, and then simmer for about six to eight minutes. Don’t forget to stir. Then stir in the sour cream and season with a little salt, pepper, and some freshly grated nutmeg. Heat four teaspoons of sunflower oil in a non-stick pan and use the batter to make four pancakes. Top the pancakes with the cooked ham slices, spread the spinach on top, roll up, and then cut each into four rolls. Pour some sauce into a baking dish and place the pancake rolls inside, revealing the filling. Pour the remaining sauce over the pancake rolls and grate the Gouda cheese over them. Bake in a preheated oven at 175°C (350°F) for about 20 to 25 minutes. Rinse the parsley, shake it dry, and pluck the leaves from the stems. Remove the pancake rolls from the oven, sprinkle with the parsley leaves, and serve.