Spinach crepe bake with bechamel sauce

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 Today I'd like to share a recipe for turning a few pancakes into a satisfying dinner.


We'll prepare savoury pancakes filled with spinach, baked under a bechamel sauce and a tad of cheese. The filling made out of spinach, ricotta and tomatoes is creamy and full of flavour. The pancakes remain soft under the bechamel, and the flavour is bolstered by a pleasant nutmeg undertone.

You'll find the list of ingredients, method and approximate nutritional value below.

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Ingredients

Pancakes

  • 1.5 cup flour (~200 g)
  • 200 ml milk
  • 200 ml water
  • 2 eggs 
  • Frying oil

Filling

  • 2 packs (~450 g) baby spinach
  • 2 packs (450 g) ricotta
  • 150 g sundried tomatoes
  • 4 garlic cloves
  • 3 sprigs fresh basil
  • 2 tbsp (~20 g) clarified butter or ghee
  • 1 tsp nutmeg

Bechamel

  • 1 tbsp flour (15 g)
  • 1 tbsp unsalted butter (15 g)
  • 300 ml milk
  • Salt and pepper to taste
  •  3/4 tsp nutmeg

 In addition

  • 1 tsp (5 g) butter to grease the dish
  • 50 g of sharp cheese (eg. cheddar)

Method

  1. Prepare pancakes. Into a bowl add 200 g wheat flour and pour in 200 ml milk as well as 200 ml water. Add 2 large eggs and a generous pinch of salt. Mix the batter with an electric mixer until all the ingredients are fully combined. Set the batter aside for 30 minutes.
  2. Into a 20 cm pan add a bit of oil and heat it up.  Pour pancake batter in and spread it across the pan with one fluid motion. Fry pancakes for 2 minutes on each side, until golden. Keep the fried pancakes on a plate lined with kitchen towel, covered with the second kitchen towel. The recipe should make 8 thin pancakes.
  3. Prepare the filling. Heat up 20 g of butter in a large pan. Put 450 g baby spinach into a sieve and pour boiling water through it. Add the spinach into the pan and fry until completely wilted and much smaller in volume.
  4. Add diced sundried tomatoes and press 4 garlic cloves in. Continue cooking for another minute or two, until garlic releases aroma.
  5. Add in 450 g ricotta. Mix the ingredients through until cheese is evenly distributed. Season to taste with salt and black pepper. Add 1 tsp nutmed, mix thoroughly and turn off the heat. Add a few basil leaves and mix for the last time.
  6. Spread an equal part of filling on each pancake. Roll each pancake or fold it in four. Put the pancakes into a greased ovenproof dish.
  7. Prepare bechamel. Melt a tablespoon of butter in a small pan and add one tablespoon of flour. Fry the flour for around 2 minutes, stirring continuously, until it releases a faintly nutty smell. When fat and flour combine, turn the heat to low and pour in a half of milk. Stir vigorously until fully combined. Add the rest of milk and, stirring, cook the sauce at medium low heat until it thickens and starts to resemble a custard.
  8. Season bechamel to taste with salt and pepper. Add 3/4 tsp nutmeg and mix thoroughly.
  9. Pour bechamel on top of pancakes and spread it evenly. Scatter cheese on top.
  10. Bake the pancakes in a conventional oven preheated to 200 deg C for 20-25 minutes. They're ready when the cheese melts and becomes golden.
  11. Take the pancakes out of the oven and set aside for around 10 minutes to cool slightly.
  12. Enjoy! 

Approximate nutritional value

100 g

  • 160 kcal
  • Carbs: 14 g 
  • Fat: 9 g
  • Protein: 10 g
  • Fibre: 1 g

1 serving (assuming 4 servings, 2 pancakes per serving)

  • 640 kcal
  • Carbs: 56 g 
  • Fat: 34 g
  • Protein: 29 g
  • Fibre: 5 g

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