Pancakes with ricotta and spinach

Name: Pancakes with ricotta and spinach
Cook time: 2 h
Total time: 2 h
Yield: 6
Ingredients: 125 g Butter; 700 ml Milk; 105 g Flour; 5 Eggs (size M); 7-10 Tbsp Salt; 250 g Spinach; 2 Garlic cloves; 1 TABLESPOON Olive oil; 7-10 Tbsp Pepper; 1 package (220 g/ cut 125 g) Mozzarella; 1 package (250 g) Ricotta cheese; 4 Stem(s) flat leaf parsley; 6-8 Basil leaves; 100 g freshly grated Parmesan cheese; 30 g Fat or oil for frying the pancakes; 7-10 Tbsp grated nutmeg; 2 TABLESPOONS Breadcrumbs

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 6

125 g Butter
700 ml Milk
105 g Flour
5 Eggs (size M)
7-10 Tbsp Salt
250 g Spinach
2 Garlic cloves
1 TABLESPOON Olive oil
7-10 Tbsp Pepper
1 package (220 g/ cut 125 g) Mozzarella
1 package (250 g) Ricotta cheese
4 Stem(s) flat leaf parsley
6-8 Basil leaves
100 g freshly grated Parmesan cheese
30 g Fat or oil for frying the pancakes
7-10 Tbsp grated nutmeg
2 TABLESPOONS Breadcrumbs

Directions

1
Melt 75 grams of butter and let it cool down. Put 200 millilitres of milk in a bowl and gradually stir in 75 grams of flour with a whisk. Then fold in eggs, a pinch of salt and liquid butter.
2
Let the dough rest for 30 minutes. In the meantime, clean the spinach, wash it thoroughly several times and let it drain. Peel garlic and chop finely. Heat the oil in a pot, fry the garlic in it until transparent and add the spinach.
3
Steam spinach covered until it has collapsed and season with salt and pepper. Place on a chopping board and chop. Leave to cool a little. Drain the mozzarella. Dice the ricotta and mozzarella.
4
Wash parsley and basil, dab dry and chop. Mix mozzarella, ricotta, 50 grams of parmesan and herbs into the spinach. Heat some fat in a frying pan and add a little batter.
5
Bake twelve golden brown pancakes (16 centimetres in diameter) one after the other. Spread the filling over the pancakes, roll them up and place them in a greased, ovenproof casserole dish. Melt 30 grams of butter in a pot and sauté the rest of the flour in it.
6
Add the remaining milk while stirring, bring to the boil and simmer for five minutes. Stir 25 grams of parmesan into the sauce and season with salt, pepper and nutmeg. Pour béchamel sauce over the pancakes.
7
Sprinkle with breadcrumbs and the remaining Parmesan cheese. Spread the rest of the butter in flakes on top. Bake in the preheated oven (electric: 200 ° C / gas: level 3) for 20 to 25 minutes until golden brown.