Baked spinach pancake rolls

Ingredients for 4 servings:

• 400 g flour
• 6 m.-sized eggs
• 1 tsp salt
• ½ tsp sugar
• 300 ml milk, about
• some nutmeg, if you like
• 400 g creamed spinach, frozen
• 200 g processed cheese
• 200 g sour cream or cream
• 2 tbsp milk, omitted if using cream

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 20 minutes

can be served both hot and cold

Make a smooth, runny batter from the pancake ingredients. Heat a pan with a little oil and add a little batter. There should be enough batter to make a pancake of even thickness (about 0.4 cm thick) and enough batter for 12 pancakes. The pancake should not be too thick so that it can be rolled easily. Prepare the spinach according to the package instructions and let it cool slightly. Meanwhile, preheat the oven to 250°C. Lightly grease either 1 large baking dish or 4 small ramekins (this is what we did). Then fill the pancakes. To do this, add about 2 tablespoons of spinach to the center of each pancake and spread it as evenly as possible, leaving a 1 cm border free. Roll up the pancakes, tuck in the ends, and place the rolls in the dish or ramekins with the ends facing down. Combine the sauce ingredients in a thick, creamy mixture and spread it as evenly as possible on the pancake rolls. Bake the rolls in the oven at 250°C for about 10 minutes, until the cheese mixture begins to turn golden brown. Tip: The pancake rolls are delicious both hot and cold. They’re firmer when cooled, so they can also be served as finger food.