Pancakes with Spinach and Roquefort Cheese

8 PIECES

Do hodinky

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INGREDIENTS FOR PANCAKES

200 g plain flour
300 ml semi-skimmed milk
2 eggs
A pinch of ground nutmeg
1/2 teaspoon salt
2 tablespoons clarified butter (ghee) + for frying

INGREDIENTS FOR FILLING

500 g fresh spinach
2 large shallots
2 large garlic cloves
200 g brown mushrooms
200 g Roquefort cheese
1/2 teaspoon ground nutmeg
4 sprigs of thyme
1 tablespoon clarified butter (ghee)
Salt
Pepper

INSTRUCTIONS

1
In a bowl, mix flour, milk, eggs, nutmeg, salt, and melted butter. Blend everything with a hand or stand mixer. Heat a non-stick pan over medium heat, brush with clarified butter, and pour a portion of the batter with a ladle. Spread it over the entire surface with a circular motion of the pan. You can also use a spatula to help. Cook for about 1 minute and then flip, cooking for the same amount of time on the other side. Remove from the pan and repeat the process until all the batter is used.
2
Finely chop the shallot, wash the spinach, and chop it into smaller pieces. Peel the mushrooms, remove the stems, and slice them. Sauté the shallot in 1 tablespoon of clarified butter until golden, add the mushrooms, chopped thyme, and let them soften. Gradually add the spinach and wait until it reduces in volume. Then stir in the crushed garlic and nutmeg. Season with salt and pepper. Sauté together for about 5 minutes. If the spinach and mushrooms release water and it doesn't evaporate, pour it all out of the pan.
3
Layer a portion of the spinach mixture and pieces of Roquefort on each pancake. Fold into quarters and serve.

Zuzana Nová

Zuzana is a mother of two, a great cook, and the author of the blog Nová kuchyně. She also prepares recipes especially for Rohlík, and thus for you. Taste some of her delicacies.