Makes: ±8 pancakes

Preparation time: 35 minutes

Cooking time: 30 minutes

Batter

• 2 eggs

• 120 g flour

• 300 ml milk

• 50 ml oil

• oil for frying

Filling

• 300 g spinach, rinsed

• 30 ml butter

• 30 ml flour

• 250 ml warm milk

• 250 ml cheese of your choice

For the pancake Beat together the eggs, flour, milk and 50ml oil, and season with salt and pepper. Heat the pan until hot, add a bit of oil and ladle the batter into the pan, swirling the pan so the batter covers the base. Fry each pancake for a minute or two, flip it over and fry the other side. Repeat until all the batter has been used.

1 For the filling Remove the white veins from the spinach leaves, chop them finely and fry in butter until soft. Stir in the flour and fry for another 30 seconds. Beat in the milk and cook till a thick sauce is formed. Season with salt, pepper and nutmeg. Blanche the spinach leaves and then finely chop them. Stir them into the sauce and cook through. Remove from the heat and stir in the cheese. Fill the pancakes with the spinach mixture and serve with fresh salad and peas.