This recipe was minimally adapted from the book Classic Italian Cooking by Periplus. The result was so delicious that I just had to share. The crumbs on top make for a crunchy texture that pairs perfectly with the creamy filling and sauce. The paprika adds a delicious touch of color and taste. Worth a try!
CHEESE AND SPINACH PANCAKES
250 g (8 oz) spinach, cooked, drained, and chopped
1/2 cup ricotta cheese, mashed with a fork
1/4 cup semi soft mild cheese of your preference, grated
ground black pepper
freshly grated nutmeg (optional)
Put all ingredients in a bowl and mix well. Set aside.
1 cup plain flour
1 1/4 cups milk
a pinch of salt
butter for cooking
Use a blender, hand mixer, or a whisk to make a smooth batter. Heat a tsp of butter in a frying pan over medium heat, and pour a thin layer of batter, swirling the pan to evenly distribute the batter. Cook until golden and flip. Depending on the size of your pan, it should make 8 pancakes. Divide the filling among the pancakes, roll them up and arrange in a greased oven-proof dish.
2 tbsp butter
1/4 cup plain flour
1 3/4 cups milk
1 cup semi soft mild cheese of your preference, grated
salt and black pepper to taste
Preheat the oven at 180°C (350°F). Melt the butter over low heat, add the flour and cook for 1 minute. Remove from heat and slowly stir in the milk. Bring to a boil, stirring constantly. Remove from heat and add salt, pepper and cheese., mixing well. Pour over reserved pancakes.
1/4 cup grated Parmesan
1/2 tsp paprika
1/4 cup bread crumbs (fresh or store-bought)
Mix all ingredients and sprinkle over the sauce.
Bake for about 30 minutes at 180°C (350°F) or until golden brown.