Palatschinken with Spinach and Roquefort

In a bowl, whisk together flour, milk, eggs, a pinch of nutmeg, salt, and some melted clarified butter until smooth. Use a whisk or hand mixer to create 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 for another minute on the second side. Repeat the process until all the batter is used.

Finely dice the shallots, wash the spinach and chop it roughly. 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 picked 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.

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.