John Myers
Contents
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Ingredients
pancakes
- 65 g Frozen spinach leaves
- 65 g Flour
- 1 Egg
- 100 ml Milk
- 50 ml Natural carbonated mineral water
- Salt
- Black pepper from the mill
- 1 tbsp Vegetable oil
- 4 Wild garlic leaves
filling
- 0,5 Red peppers
- 2 slices Leerdammer with Mediterranean herbs
- 1 tbsp Cream cheese with tomato and herbs
- 2 Spring onions
- 1 tbsp Creme fraiche Cheese
sauce
- 1 tbsp Butter
- 0,5 tbsp Flour
- 50 ml Cream
- 100 ml Milk
- 2 slices Leerdammer with Mediterranean herbs
- 0,5 tbsp Cream cheese with tomato and herbs
- 1 tbsp Creme fraiche Cheese
Instructions
- Defrost the spinach (fresher would be better) and cut into small pieces. Free the wild garlic from the leaf axes and also cut into small pieces. Prepare a pancake batter from egg, flour, milk and mineral water. Season to taste with salt and pepper, stir in spinach and wild garlic. Heat the oil in a pan and fry two pancakes.
- Chop the spring onions and peppers into small pieces. Braise both in the remaining oil. Add the crème fraîche, cream cheese and cheese cut into cubes. Spread the cheese cream on the pancakes, wrap them up and place in a baking dish.
- Preheat the tube to 180 ° C. Heat the butter in the pan, sprinkle with flour and sauté briefly. Mix with the milk and cream to make a sauce. Add the cheese cubes, cream cheese and crème fraîche. Pour the sauce over the pancakes and bake in the oven at 180 ° C for 10 minutes.
Nutrition
Serving: 100gCalories: 198kcalCarbohydrates: 12.7gProtein: 3.5gFat: 14.9g
