Baked pancake rolls with spinach filling

Ingredients for 4 servings:

• 125 g flour (wheat flour)
• 250 ml milk
• 1 pinch of salt
• 2 eggs
• Clarified butter
• 600 g leaf spinach (fresh or frozen)
• Salt and pepper, to taste
• 2 onions
• 1 tbsp oil
• 1 clove(s) garlic
• 300 g Gouda cheese (young or medium-aged to taste)
• 1 egg(s)
• 4 slice(s) ham, cooked
• 100 g sweet cream
• nutmeg, to taste

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

For the pancake batter, mix together flour, milk, salt, and eggs. Let it swell for 30 minutes. If using fresh spinach, trim it and blanch it in plenty of boiling salted water. Drain and set aside. Otherwise, thaw and drain frozen spinach. Cook four pancakes in the hot fat from the batter. For the filling, dice the onions and sauté in the oil until translucent. Roughly chop the spinach and mix in. Crush the garlic. Season with salt, pepper, and nutmeg and place in a bowl. Coarsely grate the Gouda cheese. Fold half of the cheese and the egg into the spinach. Place a slice of cooked ham on each pancake and spread the spinach on top. Roll up and place in a baking dish. Sprinkle with the remaining cheese and drizzle with the cream. Bake in the oven at 200–225°C for 15–20 minutes. Tip: It’s easy to make a batch in advance. So prepare a double batch and pour some into an aluminum tray (for example). Place everything in the oven at the same time and bake. Let it cool thoroughly before freezing. Just heat it up later in the oven.