Indulge in the delightful flavors of our Spinach and Cream Cheese Pancakes, where each crepe is filled with a luscious blend of spinach and cream cheese, rolled to perfection, and smothered in a homemade béchamel sauce. This dish is not only a feast for the taste buds but also for the eyes, with its inviting, golden-brown exterior and rich, creamy interior.
Perfect for any meal of the day, these pancakes offer a satisfying balance of flavors and textures. The smooth, velvety béchamel sauce complements the tangy cream cheese and earthy spinach, creating a symphony of taste in every bite. Whether you’re looking to impress guests or simply treat yourself to a gourmet meal at home, this recipe is sure to deliver exceptional taste and culinary delight.
Full Recipe:
- Ingredients:
- For the Pancakes:
- 3 eggs
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1 cup milk
- 1 cup flour
- 30 grams melted butter
- 1/2 cup warm water
- For the Filling:
- 1 onion, finely chopped
- 250-300 grams spinach, roughly chopped
- 1-2 cloves garlic, minced
- 250 grams cream cheese
- For the Béchamel Sauce:
- 3 tablespoons butter
- 2 tablespoons flour
- 2 cups milk
- Salt, to taste
- A pinch of nutmeg
- 60 grams cheese (grated, type of choice)
- For the Pancakes:
- Directions:
- Prepare the Pancakes:
- In a bowl, whisk together the eggs, sugar, salt, milk, and flour until smooth.
- Gradually add the melted butter and warm water, whisking to form a thin batter.
- Over medium heat, pour a ladleful of batter into a non-stick pan, swirling to spread evenly. Cook until golden brown on both sides. Repeat with remaining batter.
- Prepare the Filling:
- Sauté onion and garlic in oil until translucent. Add spinach and cook until wilted. Let cool slightly, then mix with cream cheese.
- Prepare the Béchamel Sauce:
- Melt butter in a saucepan, stir in flour to form a roux. Gradually add milk, whisking continuously to avoid lumps. Cook until thickened. Season with salt and nutmeg.
- Assemble the Pancakes:
- Preheat oven to 180°C (350°F).
- Place a generous amount of filling on each pancake, roll up, and place seam side down in a baking dish.
- Cover with béchamel sauce, sprinkle with grated cheese.
- Bake:
- Bake for 20-25 minutes until the cheese is melted and bubbly.
- Serve:
- Cool slightly before serving. Cut into portions.
- Prepare the Pancakes:
- Prep Time:30 minutes | Cooking Time: 50 minutes | Total Time: 80 minutes | Kcal: 450 per serving | Servings: 6
Sophisticated Yet Simple
The recipe starts with the basic yet versatile crepe, a thin pancake that serves as the perfect canvas for various fillings. The crepes are made from a smooth batter of eggs, milk, flour, and a hint of sugar and salt, achieving a golden-brown finish that’s slightly crispy on the edges yet tender in the middle.
Rich Filling and Creamy Sauce
The heart of the dish lies in its filling and sauce:
- Spinach and Cream Cheese Filling: Fresh spinach is sautéed with onion and garlic until just wilted, then blended with rich cream cheese. This combination provides a creamy texture and deep flavors, balanced by the mild sweetness of the onions and the aromatic garlic.
- Béchamel Sauce: No gourmet pancake is complete without béchamel, a classic white sauce made from butter, flour, and milk. Seasoned with a pinch of nutmeg and salt, the béchamel sauce adds a silky, indulgent layer to the dish.
Nutritional Benefits
While indulgent, this recipe also packs a nutritional punch:
- Spinach is high in vitamins A, C, and K, iron, and antioxidants, promoting eye health, reducing oxidative stress, and improving blood iron levels.
- Dairy ingredients like milk, butter, and cheese provide calcium, protein, and vitamin D, essential for bone health and muscle repair.
Culinary Techniques Explored
- Making the Perfect Crepe: Achieving the ideal thickness and texture in a crepe is crucial; the batter should be thin enough to spread easily across the pan but not so liquid that it doesn’t form a soft, cohesive pancake.
- Balancing the Filling: The spinach should not be overly cooked before it’s mixed with the cream cheese; otherwise, it loses texture and color. Cooling the spinach before mixing it with cream cheese helps maintain a lush, vibrant filling.
- Mastering Béchamel Sauce: The key to a smooth béchamel is constant whisking and gradual incorporation of milk to prevent lumps. A well-made béchamel is velvety and clings gently to the back of a spoon.
Serving Suggestions
This dish is best served hot, with the béchamel poured over the freshly baked pancakes. It pairs beautifully with a light salad dressed in balsamic vinaigrette or a side of grilled vegetables for a more filling meal. For wine enthusiasts, a glass of crisp white wine, such as Sauvignon Blanc, complements the creamy texture and rich flavors exquisitely.
Why This Recipe Stands Out
The Spinach and Cream Cheese Pancakes with Béchamel Sauce offer a taste of gourmet cooking in the comfort of your own kitchen. The recipe is straightforward enough for beginners yet sophisticated enough for the seasoned chef to enjoy the process of creating and serving.