Hearty spelt pancake lasagne with spinach and mushroom filling

Name: Hearty spelt pancake lasagne with spinach and mushroom filling
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 3 Eggs (size M); 100 ml Milk; 100 g Spelt flour; 7-10 Tbsp Salt; 1 Onion; 250 g deep-frozen leaf spinach; 7-10 Tbsp grated nutmeg; 400 g Mushrooms; 4 TABLESPOONS + 4 Tsp sunflower oil; 100 g Gouda cheese

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

3 Eggs (size M)
100 ml Milk
100 g Spelt flour
7-10 Tbsp Salt
1 Onion
250 g deep-frozen leaf spinach
7-10 Tbsp grated nutmeg
400 g Mushrooms
4 TABLESPOONS + 4 Tsp sunflower oil
100 g Gouda cheese

Directions

1
Stir eggs, milk and flour until smooth, season with salt. Allow to swell.
2
Peel and finely chop the onion. Heat butter in a pot and fry diced onion until transparent. Add spinach and 5 tbsp. water, bring to the boil and cook in a closed pot according to the instructions on the packet.
3
Season to taste with salt and nutmeg.
4
Clean the mushrooms and cut them in half. Heat 4 tablespoons of oil in a pan and fry the mushrooms for about 4 minutes. Season with salt. In the meantime heat 1 tsp. oil in a second pan (approx. 20 cm Ø) and pour in approx. 1/4 of the dough and fry on both sides until golden brown.
5
Fry 3 more pancakes in the same way.
6
Mix spinach and mushrooms. Coarsely grate the cheese. Fill pancakes with vegetables and sprinkle cheese. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 10 minutes.