Savoury Stuffed Crepes
8,9 / 10
To make the pancakes, mix together the eggs and the flour, stir in the milk and season with salt and ground black pepper. Leave to rest for 20 minutes.
Place the spinach in a pot of boiling water and allow to wilt. Drain and chop.
Fry the onions and garlic in hot oil. Add the spinach and season with salt, ground black pepper and nutmeg. Leave to cool and the puree.
Add the crumbled cheese and stir in half the Parmesan. Stir in the egg yolk and season to taste.
Fry spoonfuls of the dough in hot butter to make 12 pancakes. Keep the finished pancakes warm in the oven (around 100°C) until they are all ready. Remove the pancakes from the oven and increase the temperature to 200°C (180°C in a fan oven), 400°F, gas 6.
Place the pancakes on a board, spread the filling on top and roll up. Place side by side in a large baking dish and sprinkle with the remaining cheese. Bake for around 20 minutes, season with ground black pepper and serve.