Pancakes with spinach and Roquefort cheese

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, grease it with clarified butter, and pour in a portion of the batter with a ladle. Spread it over the entire surface by swirling the pan. You can also use a spatula. Fry for approximately 1 minute, then flip and fry the other side for the same amount of time. Remove from the pan and repeat the process until all the batter is used.

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 until golden in 1 tablespoon of clarified butter, 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, drain all of it from the pan.

Layer a portion of the spinach mixture and pieces of Roquefort on each pancake. Fold into quarters and serve.