Baked pancakes filled with spinach and ricotta

Ingredients for 2 servings:

• 4 eggs
• 460 ml milk
• 230 g flour
• 530 g leaf spinach, frozen
• 1 garlic clove(s), chopped
• 2 onions, diced
• 1 tbsp butter
• 400 g ricotta
• 40 g Parmesan, grated
• 1 stock cube
• salt and pepper
• some cornstarch, if necessary
• 1 tbsp butter
• some flour
• 50 ml white wine
• 130 ml milk
• 270 ml cream
• salt and pepper
• some nutmeg
• 40 g Parmesan, grated for sprinkling

Instructions

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

For the batter, separate 2 eggs and beat the egg whites. Mix the egg yolks and 2 eggs with the milk. Gradually stir in the flour. Fold in the beaten egg whites. Bake the mixture into pancakes as usual and set aside. For the filling, sauté the garlic and onions in 1 tablespoon of butter, then add the spinach. Season with salt, pepper, and the stock cube, and press the mixture well. Mix with the ricotta and 40g of Parmesan cheese, thickening with starch if necessary. For the cream sauce, melt the remaining butter and dust with flour. Deglaze with white wine. Add the milk and cream, and bring to a boil. Season with salt, pepper, and a little nutmeg. Fill the pancakes with the spinach and roll them up like wraps. Place all the rolls in a baking dish, pour the cream sauce over them, and sprinkle with the remaining Parmesan. Bake at 160°C (top/bottom heat) until the cheese is golden brown.