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.

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.

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.

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.

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.

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.

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.

Set Aside: Remove from heat and set aside.

Preheat the Oven: Preheat your oven to 180°C (350°F).

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.

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.

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.

Cool and Serve: Remove from the oven and let cool slightly before serving.