Pancakes with spinach and four cheeses
6 servings
110 minutes
Spinach and four cheese pancakes are an elegant dish of French cuisine that embodies sophistication and harmony of flavors. Delicate thin pancakes create a soft base, while the filling of spinach and aromatic cheeses—gorgonzola, ricotta, parmesan, and mozzarella—adds richness and depth to the dish. A light creamy sauce with nutmeg complements and binds the ingredients together, making each bite a true delight. These pancakes are perfect for a cozy family dinner or festive table, impressing guests with their refinement. Baked to a golden crust, they emit an appetizing aroma, while the melted cheese on top makes them even more appealing. This dish can be served with a glass of white wine that highlights the creamy and cheesy notes, creating a perfect gastronomic pairing.
1
Prepare the dough. Mix 200 ml of milk and water. Sift 110 g of flour and salt into a large bowl. Make a well in the center and crack the eggs. Gradually add the milk mixed with water while constantly whisking the dough. Pour in 2 tablespoons of melted butter and mix.
- Milk: 770 ml
- Water: 75 ml
- Wheat flour: 140 g
- Salt: to taste
- Chicken egg: 2 pieces
- Milk: 770 ml
- Butter: 60 g
2
Heat the pan, reduce the heat to medium, and cook the pancakes (about 2 tablespoons of batter per pancake).
3
Prepare the sauce. Pour 570 ml of milk into a pan, add 50 g of butter, 30 g of flour, a bay leaf, bring to a boil, and cook, stirring occasionally, until the sauce thickens. Season with salt, pepper, and grated nutmeg. Reduce the heat to low and cook for another 2 minutes, then add the cream. The sauce is ready.
- Milk: 770 ml
- Butter: 60 g
- Wheat flour: 140 g
- Bay leaf: 1 piece
- Salt: to taste
- Ground black pepper: to taste
- Nutmeg: to taste
- Double cream 40% fat: 65 ml
4
Sauté spinach in 10 g of butter for 1-2 minutes. Drain in a colander, pressing with a spoon to remove excess liquid.
- Spinach: 450 g
- Butter: 60 g
5
Transfer the spinach to a bowl, add chopped gorgonzola, ricotta, 60 g of parmesan, and grated nutmeg. Mix, season with pepper. Add chopped green onions and 5 tablespoons of prepared sauce.
- Gorgonzola cheese: 150 g
- Ricotta cheese: 150 g
- Parmesan (Parmigiano Reggiano): 100 g
- Nutmeg: to taste
- Ground black pepper: to taste
- Spring onion: 1 bunch
- Double cream 40% fat: 65 ml
6
Put a spoonful of filling on each pancake, roll into tubes, folding the edges inward.
7
Place the pancakes in a greased dish. Cook for 25-30 minutes at 200 degrees until golden brown. Serve sprinkled with mozzarella or parmesan, and serve the remaining sauce separately.
- Butter: 60 g
- Mozzarella cheese: 110 g
- Parmesan (Parmigiano Reggiano): 100 g
