John Myers
Ingredients for 4 servings:
- 300 g flour
- 6 eggs
- 2 tbsp sugar
- 3 g baking powder
- 500 ml milk 1.5%
- 1 pinch(s) of iodized salt
- e.g. rapeseed oil
- 1,000 g spinach (seasoned spinach with onions), e.g. from Iglo
- 200 g crème fine or crème fraîche
- ½ bag of Gouda, grated
Instructions
Working time approx. 35 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 20 minutes
vegetarian and very simple
Beat the eggs and sugar until creamy, then mix with the milk and add the flour, baking powder, and salt (please don’t add all the milk at once; first check how thin the batter is). Then let the batter rest for about 15 minutes so the baking powder can do its work. In the meantime, preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). Place the spiced spinach in a pot, heat it through, and set aside. Now use a large ladle to pour the batter into a pan (approx. 26 cm) greased with rapeseed oil and fry until golden brown. Note: You should use a pan that is the same diameter as the baking dish so that the pancakes fit snugly into the dish and don’t overhang. As the first layer, place a pancake in the dish and spread with about 2 tablespoons of spiced spinach. Then add another pancake and spread more spinach on top. Repeat this process until you have used up all the ingredients. This will make about 7 layers. Spread the top pancake with crème fraîche or crème fraîche and sprinkle with cheese. Bake for 20 to 30 minutes, depending on your preference.
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