Baked spinach pancakes with salmon

Ingredients for 4 servings:

• some oil for baking the pancakes
• 250 ml milk
• 1 egg(s)
• some salt
• 100 g flour
• some oil for frying
• 1 onion(s), finely chopped
• 400 g leaf spinach, frozen
• 2 cloves garlic, finely chopped
• salt and pepper
• some nutmeg, ground
• 2 salmon fillets (approx. 125 g each)
• 200 ml whipped cream
• 1 egg(s)
• salt and pepper
• 100 g cheese, grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Baked spinach pancakes

Thaw the spinach leaves for the filling. Mix the ingredients for the pancake batter together well and bake 4 pancakes one after the other in a pan with a little oil. Then add the chopped onion to the pan and fry briefly. Add the thawed spinach leaves and garlic and fry briefly. Season to taste with salt, pepper, and nutmeg. Spread the spinach leaves evenly over the pancakes. Cut the salmon fillet into small pieces and place on top of the spinach. Roll up the pancakes and layer them in a greased baking dish. For the topping, whisk the whipped cream with the egg and season lightly with salt and pepper. Mix in the cheese. Pour over the pancakes and bake in a preheated oven at 200°C for about 15-20 minutes. Serve with salad.