These savory pancakes filled with a creamy spinach mixture and topped with a rich béchamel sauce offer a delightful and satisfying meal. Perfect for brunch or a special dinner, this recipe combines simple ingredients to create an elegant and delicious dish.

Full Recipe:

Ingredients

For the Pancakes:

• 3 eggs: Provide structure and richness to the pancake batter.
• 1 teaspoon sugar: Adds a touch of sweetness and enhances flavor.
• 1/2 teaspoon salt: Balances the flavors of the batter.
• 1 cup (250 ml) milk: Adds moisture and richness to the batter.
• 1 cup (250 ml) flour: Forms the base of the pancake batter.
• 30 grams melted butter: Adds flavor and helps prevent sticking.
• 1/2 cup (125 ml) warm water: Adjusts the batter consistency for perfect pancakes.

For the Filling:

• 1 onion: Finely chopped to provide a sweet and savory base.
• 250-300 grams fresh spinach: Cooked until wilted, adds nutrients and vibrant color.
• 1-2 cloves garlic: Adds depth of flavor to the filling.
• 250 grams cream cheese: Provides a rich, creamy texture to the filling.

For the Béchamel Sauce:

• 3 tablespoons butter: Forms the base of the creamy sauce.
• 2 tablespoons flour: Thickens the sauce and creates a smooth texture.
• 2 cups (500 ml) milk: Used to create a creamy consistency.
• Salt, to taste: Enhances the flavor of the sauce.
• Nutmeg, to taste: Adds a subtle, warm flavor.

Additional:

• 60 grams cheese (for topping): Grated cheese adds a delicious, golden crust.

Instructions

1. Preparing the Pancakes:

1. Mix the Batter:
   • In a large bowl, beat the 3 eggs with 1 teaspoon sugar and 1/2 teaspoon salt until well combined. This mixture will serve as the base of the pancake batter, enhancing the flavor and texture.
   • Gradually add 1 cup (250 ml) milk while whisking to achieve a smooth consistency. The milk adds richness and moisture to the batter.
   • Sift 1 cup (250 ml) flour into the mixture to avoid lumps and ensure a light texture. Stir until just combined.
   • Pour in 30 grams melted butter and mix until incorporated. The butter enhances flavor and helps to prevent sticking.
   • Finally, add 1/2 cup (125 ml) warm water and stir until the batter is smooth and slightly runny. The water adjusts the batter consistency, making it easier to cook.
2. Cook the Pancakes:
   • Heat a non-stick skillet or pancake pan over medium heat. Lightly grease with butter or oil.
   • Pour a ladleful of batter into the pan, tilting it to spread evenly. Cook for about 2 minutes, or until bubbles form on the surface and the edges start to lift.
   • Flip the pancake and cook for another minute until golden brown.
   • Remove from the pan and keep warm. Repeat with the remaining batter, greasing the pan as needed.

2. Preparing the Spinach Filling:

1. Cook the Vegetables:
   • Finely chop 1 onion and 1-2 cloves garlic. These add a flavorful base to the filling.
   • In a large skillet, heat a small amount of oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
   • Add the garlic and cook for an additional minute, stirring constantly to avoid burning.
2. Prepare the Spinach:
   • Add 250-300 grams of fresh spinach to the skillet. Cook until wilted, stirring occasionally. This should take about 3-4 minutes.
   • Remove from heat and let the mixture cool slightly.
3. Combine with Cream Cheese:
   • Transfer the spinach mixture to a bowl. Stir in 250 grams cream cheese until well combined, creating a creamy and flavorful filling.

3. Preparing the Béchamel Sauce:

1. Make the Roux:
   • In a saucepan, melt 3 tablespoons butter over medium heat. This forms the base for the béchamel sauce.
   • Once melted, add 2 tablespoons flour and whisk continuously to form a smooth paste, or roux. Cook the roux for about 2 minutes to eliminate the raw flour taste.
2. Add Milk and Season:
   • Gradually add 2 cups (500 ml) milk, whisking constantly to prevent lumps. Continue to cook and stir until the sauce thickens, about 5-7 minutes.
   • Season the béchamel with salt and a pinch of nutmeg to taste. Nutmeg adds a warm, subtle flavor.
3. Set Aside:
   • Remove from heat and set aside.

4. Assembling the Pancakes:

1. Preheat the Oven:
   • Preheat your oven to 180°C (350°F).
2. Fill the Pancakes:
   • Take one pancake and place a generous spoonful of the spinach and cream cheese filling in the center.
   • Roll up the pancake and place it seam-side down in a baking dish.
   • Repeat with the remaining pancakes and filling.
3. Add the Sauce and Cheese:
   • Pour the béchamel sauce over the rolled pancakes, ensuring they are well covered.
   • Grate 60 grams of cheese and sprinkle it evenly over the top.

5. Baking the Pancakes:

1. Bake:
   • Place the baking dish in the preheated oven.
   • Bake for about 20 minutes, or until the cheese is melted and bubbly, and the top is golden brown.
2. Cool and Serve:
   • Remove from the oven and let cool slightly before serving.

These savory pancakes, filled with a creamy spinach mixture and topped with a luscious béchamel sauce, are perfect for a comforting meal. Enjoy them warm, straight from the oven, and savor the rich, flavorful layers of this delicious dish!