Baked Spinach Filled Pancakes
- For the dough
- 250 grams Pastry flour
- 4 eggs
- 350 milliliters milk
- ½ teaspoon salt
- 60 grams clarified butter (for baking)
For the dough, mix flour with eggs and salt until smooth. Let rest for about 20 minutes. In a hot pan, cook several thin pancakes in butter. For the filling, rinse and trim spinach. Peel onion and garlic and finely dice.
Briefly blanch tomatoes, shock, peel, quarter, core and dice. Saute onion and garlic in butter, add spinach and cook until wilted. Remove from heat and stir in tomato and ricotta. Season with salt, pepper, cinnamon and nutmeg.
Fill pancakes with spinach mixture. Fold and place in a greased baking dish. Mix cream with grated Parmesan, season with pepper and pour over pancakes. Bake in a preheated oven at 200°C (approximately 400°F) for 20 minutes. Serve warm.