Pancake rolls with spinach and tomato filling in a béchalme sauce and topped with parmesan

Name: Pancake rolls with spinach and tomato filling in a béchalme sauce and topped with parmesan
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 60 g Butter or margarine; 3 Eggs (size M); 160 g Flour; 400 ml Milk; 7-10 Tbsp Salt; 750 g Spinach; 2 Onions; 1 Garlic clove; 3 TABLESPOONS Oil; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 150 g Tomatoes; 100 ml dry white wine; 100 g Whipped cream; 50 g grated parmesan cheese

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

60 g Butter or margarine
3 Eggs (size M)
160 g Flour
400 ml Milk
7-10 Tbsp Salt
750 g Spinach
2 Onions
1 Garlic clove
3 TABLESPOONS Oil
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
150 g Tomatoes
100 ml dry white wine
100 g Whipped cream
50 g grated parmesan cheese

Directions

1
Melt 25 g fat. Mix eggs, 130 g flour, 150 ml milk and salt, stir in fat. Cover the pancake batter and let it swell for about 20 minutes. In the meantime clean and wash the spinach. Put 12 nice leaves for the pancakes aside. Peel onions and garlic and chop finely. Heat 1 tablespoon of oil in a pot.
2
Fry half of the onions and garlic in it. Add the spinach, let it collapse and season with salt, pepper and nutmeg. Drain the spinach on a sieve. Wash and clean the tomatoes. Cut tomatoes into quarters, remove seeds and cut into small cubes. Fold the dices into the spinach. Heat 1/2 tbsp. oil in a coated pan (21 cm Ø). Place 3 spinach leaves per pancake in the pan, pour 1/4 of the batter over them and bake, turning once. Bake 3 more pancakes one after the other with 1/2 tsp. oil each and let them cool down. Melt 35 g fat in a pan, fry the remaining onions. Sprinkle with 30 g flour and sauté. Add 250 ml milk, white wine and cream while stirring.
3
oil in a coated pan (21 cm Ø). Place 3 spinach leaves per pancake in the pan, pour 1/4 of the batter over them and bake, turning once. Bake 3 more pancakes one after the other with 1/2 tsp. oil each and let them cool down. Melt 35 g fat in a pan, fry the remaining onions. Sprinkle with 30 g flour and sauté. Add 250 ml milk, white wine and cream while stirring. Season to taste with salt, pepper and nutmeg. Place the pancakes side by side and cover with the spinach. Then roll up and cut in half. Put the sauce into 2 smaller, greased casseroles, put 4 half rolls in each. Sprinkle with parmesan. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes. Add the rest of the sauce
4
Season to taste with salt, pepper and nutmeg. Place the pancakes side by side and cover with the spinach. Then roll up and cut in half. Put the sauce into 2 smaller, greased casseroles, put 4 half rolls in each. Sprinkle with parmesan. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes. Add the rest of the sauce
5
Waiting time 10 minutes