Spinach and Bacon Pancake Rolls
- For the pancake batter
- 250 grams Pastry flour
- 1 teaspoon salt
- 250 milliliters milk
- 125 milliliters Sparkling water
- 2 eggs
- vegetable oil (for baking)
Mix flour with salt, milk, water and eggs. Let rest 20 minutes. Meanwhile, rinse spinach, blanch in salt water, drain and chop coarsely. Peel onion and garlic and finely dice. Finely dice bacon. Heat olive oil and bacon in a pan. Add onion and garlic and saute until translucent. Stir in spinach and season with salt, pepper and nutmeg.
Stir batter briefly. In a large skillet, fry pancakes. Place bacon mixture in the pancakes and roll up. Slice into pieces 7 cm (approximately 2 3/4 inches) thick and place in greased ramekins or a large baking dish. Sprinkle with parmesan and drizzle with cream. Bake in preheated oven at 200°C (approximately 400°F) about 20-25 minutes.