Spinach Pancakes Au Gratin

For the gratinated spinach pancakes, it is best to prepare the pancake batter at least one hour in advance.

To do this, mix the flour with the eggs and the soy milk well with a whisk and then let it stand in the refrigerator.

Before frying the pancakes, add enough mineral water to the dough to give it a thin creamy consistency. The mineral water makes the dough nice and airy.

Fry the pancakes on both sides and put aside between paper towels on a plate. Boil the defrosted spinach with some margarine, cornflour, vegetable soup powder, the chopped garlic and the nutmeg until the spinach has a firm creamy consistency.

Spread the pancakes with the spinach, roll them up and layer them in an ovenproof dish. Finally sprinkle with spicy cheese.

Bake in the oven until the cheese has melted and the edges of the pancakes are crispy.

Serve the gratinated spinach pancakes sprinkled with ground pepper and grated nutmeg.

Preparation Tip:

If you want, you can also use ready-made creamed spinach for the spinach pancakes.

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