Pancakes au gratin with spinach salmon and cheese

Name: Pancakes au gratin with spinach salmon and cheese
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 Eggs (size M); 150 ml Milk; 4 TABLESPOONS Oil; 6 TABLESPOONS Flour; 7-10 Tbsp Salt; 7-10 Tbsp grated nutmeg; 1 medium onion; 1 TABLESPOON Butter or margarine; 200 ml clear broth (instant); 200 g Whipped cream; 2 TABLESPOONS Cornstarch; 50 g medieval Gouda cheese; 7-10 Tbsp Pepper; 1 collar Dill; 2 Egg yolk (size M); 8 large spinach leaves; 8 discs (approx. 320 g) Smoked salmon; 7-10 Tbsp Lemon slices

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

2 Eggs (size M)
150 ml Milk
4 TABLESPOONS Oil
6 TABLESPOONS Flour
7-10 Tbsp Salt
7-10 Tbsp grated nutmeg
1 medium onion
1 TABLESPOON Butter or margarine
200 ml clear broth (instant)
200 g Whipped cream
2 TABLESPOONS Cornstarch
50 g medieval Gouda cheese
7-10 Tbsp Pepper
1 collar Dill
2 Egg yolk (size M)
8 large spinach leaves
8 discs (approx. 320 g) Smoked salmon
7-10 Tbsp Lemon slices

Directions

1
Stir eggs, milk, 2 tablespoons of oil and flour until smooth. Season to taste with salt and nutmeg. Leave to swell for about 10 minutes. Meanwhile peel and finely dice the onion. Heat the fat in a pot and sauté the onion in it. Deglaze with broth.
2
Add cream and bring to the boil. Stir cornflour with 2 tablespoons of water until smooth and thicken the sauce. Grate cheese and add to the sauce. Season to taste with pepper. Wash the dill, dab dry and chop finely, except for a little to garnish. Whisk the egg yolks and dill and stir into the sauce. Do not let it boil any more! Heat 1 teaspoon of oil in a pan and fry 4 thin pancakes one after the other. Clean, wash and drain the spinach. Cover each pancake with 2 spinach leaves and 2 salmon slices and roll up. Layer the pancakes in an ovenproof dish.
3
Whisk the egg yolks and dill and stir into the sauce. Do not let it boil any more! Heat 1 teaspoon of oil in a pan and fry 4 thin pancakes one after the other. Clean, wash and drain the spinach. Cover each pancake with 2 spinach leaves and 2 salmon slices and roll up. Layer the pancakes in an ovenproof dish. Spread the sauce on top and bake in the preheated oven (electric cooker: 225 ° C/ gas: level 4) for about 10 minutes. Garnish with the remaining dill and lemon slices