Stuffed baked pancakes

Ingredients for 4 servings:

• 2 tbsp olive oil
• 1 ½ dl vegetable broth
• 3 stalk(s) leeks, cut into rings
• 400 g potatoes, peeled, diced
• 200 g spinach, fresh, washed
• 300 g sausage (dry sausage or salami), preferably spicy, diced
• ½ cup sour cream
• 200 g flour
• ½ tsp salt
• 4 eggs
• 4 dl milk
• 3 tbsp butter
• 5 tbsp flour
• 4 dl milk
• some salt and pepper
• 50 g cheese, grated for gratin

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

with vegetable and sausage filling

For the filling, chop the vegetables and sausage and sauté in olive oil. Add the vegetable stock and cook on low heat until tender. Remove from the heat and add the sour cream. Mix the flour and salt together and make a well in the center. Whisk the eggs and milk together and add to the flour. Mix well with a hand mixer. Cook the mixture into about 8 pancakes. For the sauce, sauté the flour and butter in a pan, stirring constantly. Once the butter is completely melted and well mixed with the flour, add the milk. Let it thicken for about 1 minute, stirring constantly. Remove from the heat and season with salt and pepper. Place about 2 heaped tablespoons of the filling on each pancake and roll up as tightly as possible. Place all the rolls in a baking dish, pour the white sauce over them and sprinkle with cheese. Bake in the oven at 220°C for about 15 minutes until crispy.