Pancakes with spinach and cheese

Ingredients:

Pancake batter

• 2 cups of milk
• 1 and 3/4 cups sifted wheat flour
• 1/4 teaspoon salt
• 3 egg yolks
• 6 tbsp melted butter, a little oil for frying

Spinach filling

• 400 g frozen chopped spinach
• 2 finely chopped garlic cloves
• 1 small onion, chopped
• 3 tbsp (45 g) butter
• Salt
• 1/4 cup drinking cream 10%
• 3 teaspoons of wheat flour
• Steamed vegetables for serving (optional)
• Grated Parmesan
• Roasted and chopped red bell pepper

Preparation:

1. For the test Mix half the milk with the flour, salt, and egg yolks. Beat on medium speed until smooth. Slowly pour in the remaining milk and continue beating at low speed. Slowly add the melted butter and beat at medium speed.
2. Heat a frying pan. Dip a paper towel in melted butter and grease the pan. Pour a thin layer of batter into the pan. Fry the pancake on both sides until golden brown. Use the remaining batter to fry the remaining pancakes.
3. For the filling Pour some water into a medium saucepan. Add the spinach, garlic, onion, butter, and salt. Cook for about 20 minutes, stirring constantly.
4. In a separate bowl, combine the milk, cream, and flour until smooth. Pour the mixture into the spinach and stir. Cook for another 15–20 minutes.
5. Spread the spinach filling on the crepe. Optionally, add steamed vegetables such as broccoli, zucchini, or bell pepper. Fold the crepe in half several times and top with red pepper flakes and Parmesan cheese for garnish.