Palatschinken with Spinach and Roquefort

Name: Palatschinken with Spinach and Roquefort
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 8 pieces
Cuisine: Französische Küche
Ingredients: 200 g all-purpose wheat flour; 300 ml whole milk; 2 free-range eggs M; 1/2 tsp ground nutmeg + 1 pinch for the batter; 1/2 tsp fine iodized salt + 1 pinch for the filling; 3 tbsp clarified butter (for batter, filling, and frying); 500 g fresh leaf spinach; 2 shallots; 2 cloves fresh garlic; 200 g brown mushrooms; 200 g Roquefort cheese; 4 sprigs fresh thyme; 1 pinch ground black pepper

8 pieces

Under an hour

New

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Ingredients

200 g all-purpose wheat flour
300 ml whole milk
2 free-range eggs M
1/2 tsp ground nutmeg + 1 pinch for the batter
1/2 tsp fine iodized salt + 1 pinch for the filling
3 tbsp clarified butter (for batter, filling, and frying)
500 g fresh leaf spinach
2 shallots
2 cloves fresh garlic
200 g brown mushrooms
200 g Roquefort cheese
4 sprigs fresh thyme
1 pinch ground black pepper

Preparation of the Palatschinken

1
In a bowl, whisk together flour, milk, eggs, a pinch of nutmeg, salt, and some melted clarified butter until smooth. Process with a whisk or hand mixer to form a lump-free batter. Heat a coated pan over medium heat, grease with a little clarified butter, and pour in a ladleful of batter. Distribute evenly by swirling the pan. Bake the palatschinke until golden brown for about 1 minute, flip, and bake the second side for about 1 minute as well. Repeat the process until all the batter is used.

Preparation of the Filling

1
Finely dice the shallots, wash the spinach and chop it coarsely. Clean the mushrooms and slice them thinly. Heat 1 tbsp clarified butter in a pan and sauté the shallots until translucent. Add the mushrooms and plucked thyme and sauté until the mushrooms are soft. Add the spinach in portions and let it wilt. Finally, stir in the pressed garlic and nutmeg. Season with salt and pepper. If the mixture releases too much water, drain it.

Serving

1
Place a portion of the spinach-mushroom mixture on each palatschinke and sprinkle with crumbled Roquefort. Fold the palatschinken twice (into quarters) and serve immediately.

Tip

For an extra creamy filling, you can stir a splash of whipping cream into the spinach.

Roquefort is very intense – approach the quantity carefully if you prefer it milder.

Gurkerl Küche

Wussten Sie, dass Roquefort einer der ältesten Käsesorten der Welt ist? Sein kräftiges Aroma harmoniert perfekt mit der Erdigkeit der Champignons und der Frische des Spinats. Ein Tipp: Lassen Sie den Teig für die Palatschinken vor dem Backen etwa 15 Minut