Savory pancake rolls

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Well filled pancake rolls with creamy spinach and mushrooms au gratin from the oven




Prepare the pancakes first. With the ingredients you make about 5 pieces. Put the flour in a bowl and add a pinch of salt to it. Make a well in the center and beat in the eggs. Add about ¼ of the milk and then blend until smooth. Gradually add the rest of the milk and mix until smooth.
Heat a little butter in a pan. Add a ladle of batter to the pancake pan and let it flow. Don’t make the pancakes too thick. When the top is dry, or solidified, and the bottom has a nice color, you can turn it over with a spatula or with a lid of a pan. Also fry the other side until golden brown.
Preheat the oven to 200 degrees. If you are using frozen spinach, let it thaw and drain well. Press out the liquid with a spoon in a sieve or colander. Fry the bacon in a pan until slightly crispy. Also add the minced garlic. Add the mushrooms and fry for a while and then the spinach. Add the cream cheese and season with a pinch of thyme, salt and pepper. Stir well.
Take a pancake and divide some of the spinach mixture over it lengthwise. Roll up the pancakes. Repeat until everything is gone. Grease an oven dish and half the pancake rolls with spinach. Place them in the dish and sprinkle with grated cheese. Bake for another 15 minutes until the cheese is nicely melted.
Savory pancake rolls 

Source: Leukerecepten by leukerecepten-nl.
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