Indulge in these savory Spinach-Stuffed Pancakes with Béchamel Sauce, a dish so delicious you’ll want to enjoy it for every meal! Whether you’re looking for a hearty breakfast, a satisfying lunch, or a cozy dinner, these stuffed pancakes are a versatile and tasty treat that will delight your taste buds. Let’s dive into this mouthwatering recipe!
Ingredients:
For the Pancakes:
- 3 eggs
- 1 tsp sugar
- 1/2 tsp salt
- 1 cup of milk (250ml)
- 1 cup of flour (125g)
- 30 grams of melted butter
- 1/2 cup warm water (125ml)
For the Filling:
- 1 onion, finely chopped
- 250-300 grams of spinach, washed and chopped
- 1-2 cloves of garlic, minced
- 250 grams of cream cheese
For the Béchamel Sauce:
- 3 tbsp butter
- 2 tbsp flour
- 2 cups of milk (500ml)
- Salt, nutmeg to taste
For the Topping:
- 60 grams of cheese, grated (e.g., cheddar, mozzarella, or a mix)
Instructions:
- Prepare the Pancake Batter:
- In a mixing bowl, whisk together the eggs, sugar, and salt until well combined.
- Gradually add the milk and warm water, continuing to whisk until the mixture is smooth.
- Sift in the flour and mix until the batter is free of lumps.
- Stir in the melted butter until fully incorporated.
- Let the batter rest for about 15 minutes.
- Cook the Pancakes:
- Heat a non-stick skillet over medium heat and lightly grease it with butter or oil.
- Pour a small amount of batter into the skillet, swirling it around to cover the bottom in a thin, even layer.
- Cook for 1-2 minutes on each side, or until golden brown.
- Repeat with the remaining batter, stacking the pancakes on a plate. Set aside.
- Prepare the Spinach Filling:
- In a large skillet, heat a little oil over medium heat.
- Add the finely chopped onion and sauté until translucent.
- Add the minced garlic and cook for another minute until fragrant.
- Add the chopped spinach and cook until wilted and any excess moisture has evaporated.
- Remove the skillet from heat and stir in the cream cheese until the mixture is smooth and creamy.
- Assemble the Stuffed Pancakes:
- Place a pancake on a flat surface and spoon some of the spinach filling onto one side.
- Fold the pancake over the filling, creating a half-moon shape.
- Prepare the Béchamel Sauce:
- In a saucepan, heat the butter over medium heat until it melts.
- Stir in the flour and cook for 1-2 minutes, stirring constantly to form a smooth roux.
- Gradually add the milk, whisking continuously to prevent lumps.
- Cook the sauce until it thickens, then season with salt and a pinch of nutmeg.
- Bake and Serve:
- Preheat your oven to 180°C (350°F).
- Place the stuffed pancakes in a greased baking dish.
- Pour the béchamel sauce evenly over the pancakes.
- Sprinkle the grated cheese on top.
- Bake for 15-20 minutes, or until the cheese is melted and bubbly.
- Serve and Enjoy:
- Serve the pancakes hot, straight from the oven, garnished with a sprinkle of fresh herbs if desired.
Conclusion:
These Spinach-Stuffed Pancakes with Béchamel Sauce are the ultimate comfort food, combining the richness of cream cheese, the freshness of spinach, and the creamy, smooth béchamel sauce. Perfect for any meal, they are sure to become a beloved dish in your home. Serve them up and watch as they disappear off the plates!