Crespelle with spinach and ham filling and cream cheese sauce
Bake, fill and roll pancakes and then gratin them in the oven - a delicious start to the new week!
Ingredients
For 4 Persons:
4 Eggs (size M)
Salt
195 g Flour
285 ml Milk
2 Onions
1 Clove of garlic
3 tbsp Oil
400 g frozen spinach leaves
Pepper
grated nutmeg
15 g Butter or margarine
125 ml Vegetable broth
75 g Cream cheese
8 discs Ham (approx. 30 g each)
50 g Gouda cheese
Possibly. Parsley for sprinkling
Preparation
1 Whisk together the eggs and 1 pinch of salt. Gradually add 180 g flour and 160 ml milk and mix to form a smooth dough. Cover and leave to soak for about 20 minutes.
2 In the meantime, peel the onions and garlic and cut into fine pieces. Heat 1 tbsp oil in a large pan. Sauté the onions and garlic for about 3 minutes, turning. Add the spinach and 75 ml water, bring to the boil and simmer, covered, for about 15 minutes.
3 Season with salt, pepper and nutmeg.
4 Melt the fat in a saucepan. Stir in 15 g flour, sauté briefly. Gradually pour in 125 ml milk and broth while stirring. Bring to the boil, simmer for 6–8 minutes, remove from heat. Add the cream cheese to the sauce and let it melt.
5 Season with salt, pepper and nutmeg.
6 Heat 1 teaspoon of oil in a non-stick pan (18 cm Ø). Pour approx. 1/4 of the batter into the pan, bake into a pancake, turning once. Bake 3 more pancakes from 3 teaspoons of oil and the remaining batter.
7 Place 2 slices of ham on each pancake. Spread about 1/4 spinach as strips in the middle of each. Roll up the pancakes and cut into 4 rolls each. Pour some cream cheese sauce into a baking dish.
8 Place the rolls on top, cut side up. Pour in the remaining sauce. Grate the cheese, sprinkle over it and bake in a preheated oven (electric oven: 200 °C/ convection: 175 °C/ gas: see manufacturer) for 20-25 minutes.
9 Remove the casserole from the oven and sprinkle with parsley if necessary.
Preparation time: 75 min. Level: easy
Nutritional values Per person
559 kcal
25 g protein
31 g fat
43 g carbohydrates
For 4 Persons:
4 Eggs (size M)
Salt
195 g Flour
285 ml Milk
2 Onions
1 Clove of garlic
3 tbsp Oil
400 g frozen spinach leaves
Pepper
grated nutmeg
15 g Butter or margarine
125 ml Vegetable broth
75 g Cream cheese
8 discs Ham (approx. 30 g each)
50 g Gouda cheese
Possibly. Parsley for sprinkling
Preparation
1 Whisk together the eggs and 1 pinch of salt. Gradually add 180 g flour and 160 ml milk and mix to form a smooth dough. Cover and leave to soak for about 20 minutes.
2 In the meantime, peel the onions and garlic and cut into fine pieces. Heat 1 tbsp oil in a large pan. Sauté the onions and garlic for about 3 minutes, turning. Add the spinach and 75 ml water, bring to the boil and simmer, covered, for about 15 minutes.
3 Season with salt, pepper and nutmeg.
4 Melt the fat in a saucepan. Stir in 15 g flour, sauté briefly. Gradually pour in 125 ml milk and broth while stirring. Bring to the boil, simmer for 6–8 minutes, remove from heat. Add the cream cheese to the sauce and let it melt.
5 Season with salt, pepper and nutmeg.
6 Heat 1 teaspoon of oil in a non-stick pan (18 cm Ø). Pour approx. 1/4 of the batter into the pan, bake into a pancake, turning once. Bake 3 more pancakes from 3 teaspoons of oil and the remaining batter.
7 Place 2 slices of ham on each pancake. Spread about 1/4 spinach as strips in the middle of each. Roll up the pancakes and cut into 4 rolls each. Pour some cream cheese sauce into a baking dish.
8 Place the rolls on top, cut side up. Pour in the remaining sauce. Grate the cheese, sprinkle over it and bake in a preheated oven (electric oven: 200 °C/ convection: 175 °C/ gas: see manufacturer) for 20-25 minutes.
9 Remove the casserole from the oven and sprinkle with parsley if necessary.
Preparation time: 75 min. Level: easy
Nutritional values Per person
559 kcal
25 g protein
31 g fat
43 g carbohydrates