Spinach and Cream Cheese Pancakes with Béchamel Sauce

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These savory Spinach and Cream Cheese Pancakes with Béchamel Sauce are an indulgent yet light dish that combines soft, golden pancakes filled with a creamy spinach and cream cheese mixture, all smothered in a velvety béchamel sauce. The crispy, fluffy pancakes complement the rich and savory filling, while the creamy béchamel sauce enhances the flavors with a subtle nutmeg hint. This dish is a perfect combination of texture and flavor, with the addition of a gooey cheese topping that melts to perfection. Whether you’re serving it for brunch, lunch, or dinner, this recipe is sure to impress. It’s easy to make yet full of delicious ingredients that are guaranteed to satisfy your cravings.

Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Servings: 4-6

Ingredients

For the Pancakes:

3 eggs
1 tsp sugar (4 g)
1/2 tsp salt (2.5 g)

1 cup of milk (250 ml)
1 cup of flour (125 g)
2 tbsp melted butter (30 g)

1/2 cup warm water (125 ml)

For the Filling:

1 onion, chopped

250-300 g spinach (9-10.5 oz)
1-2 cloves garlic, minced
250 g cream cheese (9 oz)

For the Béchamel Sauce:

3 tbsp butter (45 g)
2 tbsp flour (16 g)

2 cups of milk (500 ml)
Salt and nutmeg, to taste

Topping:

60 g cheese (mozzarella, grated) (2 oz)

Directions

1. Prepare the Pancakes:

In a mixing bowl, whisk together the eggs, sugar, and salt.

Add the milk, flour, melted butter, and warm water, then mix until smooth.
Heat a greased pan over medium heat. Pour a small amount of the pancake batter into the pan, swirling it to create a thin layer.
Cook each pancake for about 1-2 minutes on each side, until golden brown. Set aside.

2. Prepare the Filling:

In a pan, sauté the chopped onion in vegetable oil over medium heat until softened and golden.
Add the spinach to the pan and cook until it wilts and reduces in size.

Stir in the minced garlic and cook for another 1-2 minutes.
Remove from heat and mix in the cream cheese. Season with salt and set aside.

3. Make the Béchamel Sauce:

In a saucepan, melt 3 tablespoons of butter over medium heat.
Add the 2 tablespoons of flour and whisk continuously for 1-2 minutes to form a roux.
Gradually whisk in 2 cups of milk, stirring constantly to avoid lumps.

Continue to cook until the sauce thickens. Season with salt and nutmeg to taste. Remove from heat.

4. Assemble the Dish:

Preheat your oven to 180°C (350°F).

Spread a small amount of béchamel sauce on the bottom of a baking dish.
Take each pancake, spoon a generous amount of the spinach and cream cheese filling onto the center, and roll it up.
Place the rolled pancakes in the baking dish.

Pour the remaining béchamel sauce over the pancakes and sprinkle the grated mozzarella cheese on top.

5. Bake:

Bake the dish in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.

6. Serve:

Remove the dish from the oven and allow it to cool for a few minutes. Serve the pancakes warm, topped with fresh parsley or dill for garnish.

Nutritional Facts (per serving)

Calories: 350-400 kcal

Protein: 14g
Carbohydrates: 30g
Fat: 24g

Saturated Fat: 12g
Cholesterol: 100mg
Fiber: 3g

Sugar: 4g
Sodium: 550mg
Vitamin A: 20% DV

Vitamin C: 15% DV
Calcium: 20% DV
Iron: 15% DV

The Origins and Popularity of the Recipe

Spinach-filled pancakes, particularly those with creamy fillings, have roots in European and Middle Eastern cuisines, where pancakes or flatbreads are commonly used to encase various savory fillings, such as vegetables, meats, or cheeses. The concept of savory pancakes filled with spinach and cheese has been popularized in modern Western cooking, particularly in Mediterranean-inspired dishes. Béchamel sauce, originating from France, is commonly used in lasagna and other baked dishes to add creaminess and richness.

In the context of this dish, combining soft pancakes with spinach, cream cheese, and béchamel sauce creates a comforting and indulgent meal that appeals to people across the world. Its versatility makes it suitable for many dietary preferences, from meat-eaters to vegetarians, and it’s adaptable to various flavor variations. This dish has gained popularity due to its delightful textures, rich flavors, and its ability to be made in a variety of ways depending on the region’s available ingredients.

Why You’ll Love This Recipe

This recipe brings together soft, warm pancakes filled with creamy spinach and cheese, covered in a velvety béchamel sauce, and topped with melted mozzarella. The combination of textures — from the crispy, golden pancakes to the rich, creamy filling — makes every bite a delightful experience. The fresh spinach adds a nutritious touch, and the addition of cheese and béchamel sauce transforms the dish into a savory, indulgent meal that’s perfect for family dinners or entertaining guests.

Health Benefits of the Recipe

Spinach: Spinach is a powerhouse vegetable, packed with vitamins A, C, and K, which help support immune function, vision, and bone health. It’s also a great source of iron, which is important for energy production and red blood cell function.
Cream Cheese: While high in fat, cream cheese is also a good source of calcium, which is essential for bone health. It adds a creamy texture that balances the spinach’s earthy flavor.
Eggs: Eggs provide high-quality protein, supporting muscle growth and repair, as well as essential vitamins and minerals like vitamin B12 and choline.

Béchamel Sauce: The béchamel sauce is made with butter, which is a good source of vitamin A, and milk, which contributes calcium and other vitamins for overall health.

Serving Suggestions

Serve with a light, fresh salad, such as a mixed greens salad with a tangy vinaigrette, to balance out the richness of the dish.
For an extra burst of flavor, garnish with freshly chopped herbs like parsley, dill, or chives.

You can pair this dish with a chilled glass of white wine, such as Chardonnay or Sauvignon Blanc, to enhance the creaminess of the béchamel sauce.
This dish can also be served alongside roasted vegetables or sautéed greens for a more substantial meal.

Tips

Consistency of the Pancake Batter: If the batter feels too thick, add a little extra warm water to reach the desired consistency. It should be pourable, but not runny.

Béchamel Sauce: Stir constantly while adding milk to avoid lumps. If the sauce is too thick, add more milk a little at a time until you reach the desired consistency.
Make Ahead: You can prepare the pancakes and spinach filling ahead of time, then assemble and bake the dish just before serving.
Cheese Substitutes: If you prefer, you can substitute the mozzarella with a different cheese, such as provolone, Gruyère, or even feta for a sharper flavor.

Serving Size: These pancakes make for a great side dish or main meal. For larger servings, simply increase the amount of filling and sauce and adjust the baking time accordingly.

Variations to Try

Vegetarian Version: Add other vegetables like mushrooms, zucchini, or artichokes to the filling for more texture and flavor.
Meat Version: If you want to add protein, incorporate cooked ground chicken, turkey, or sausage into the spinach mixture for added richness.

Spicy Option: Add a pinch of red pepper flakes or a dash of hot sauce to the spinach mixture for a bit of heat.
Gluten-Free: Use gluten-free flour for the pancake batter and gluten-free bread crumbs for the topping if needed.
Dairy-Free: Use dairy-free cheese and a non-dairy yogurt substitute for the filling and sauce to create a vegan-friendly version.

Conclusion

Spinach and Cream Cheese Pancakes with Béchamel Sauce is an indulgent dish that perfectly balances creamy, savory flavors with the light, fluffy texture of the pancakes. Whether you’re looking for a unique dinner idea, a filling lunch, or a dish to impress your guests, this recipe will surely become a favorite. Easy to make, full of nutrients, and adaptable to different tastes and dietary preferences, it’s a recipe you can come back to time and time again.

5 Frequently Asked Questions (FAQs)

Can I prepare this dish ahead of time?
Yes, you can prepare the pancakes and spinach filling the day before, and assemble the dish just before baking.

Can I make the pancakes without eggs?
Yes, you can substitute the eggs with a plant-based egg replacement, such as flax eggs, for a vegan-friendly version.
Can I freeze this dish?
Yes, you can freeze the assembled dish before baking. Just thaw it overnight in the fridge and bake as directed when you’re ready to serve.
What can I use instead of cream cheese?
You can use ricotta cheese, cottage cheese, or a dairy-free cream cheese substitute for a different flavor or to make the dish dairy-free.

How long can I store leftovers?
Leftover pancakes with filling can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze them for up to 1 month.