The Baked Pancakes with Spinach & Gruyère is a great warming dish for all seasons. It pleases kids and grown-ups alike. Finely, these stuffed pancakes can be prepared one day in advance, ready for baking and they will be just as good.
Preheat the oven to 200°C ( 400°F) . Cook the pancakes in a pancake pan or a frying pan and place them once cooked on a baking tray. You will need 8 pancakes as thin a possible.
Fill the pancakes by spooning the filling along each pancake and roll up tightly. Arrange all the rolled pancakes in a gratin dish.
Bring the whipping cream to a boil and add 8 gratings of nutmeg, salt and pepper. Pour the cream over the pancakes and grate the gruyère cheese over the top. Bake for 20 to 30 minutes or until the cheese gets a golden-brown crust. Serve hot.
Here are all the Ingredients you will need that serves 4
For the Pancakes, see French Crêpe dough and make your pancake batter.For the Filling
- 40 g (1 1/2 oz) butter
- 300 g (11/2 cup) spinach, washed and dried
- 200 g (3/4 cup) mushrooms sliced
- 50 g (2 oz) Gruyère cheese, grated
- 1 pinch sea salt and freshly ground pepper
For the cream and cheese sauce
- 400 ml (2 cups) whipping cream
- freshly grated nutmeg
- 50 g (2 oz) Gruyère cheese
- 90 g ( 3 oz) pine nuts ( optional)