Ingredients:
8 ounces fresh spinach or 8 ounces frozen spinach
2 ounces butter
salt
black pepper
grated nutmeg
1 ounce flour
1/2 pint hot milk
4 ounces grated gruyere cheese
Directions:
Press the cooked spinach, chop finely and toss over a medium heat for 2 or 3 minutes until dry in 1 oz butter.
Add the seasoning and a pinch of nutmeg.
In a second pan, melt the remaining butter, work in the flour, add milk, and cook until thick, stirring briskly.
Add the spinach and simmer for 5 minutes.
Remove from the heat and beat in two thirds of the cheese, correct the seasoning, put a tablespoon of filling centrally on each pancake, roll up and place in a buttered ovenproof dish.
Cover with remaining sauce, sprinkle with remaining cheese, reheat and brown under a hot grill.
Servings: 6
Time preparation: 10 min.
Time total: 30 min.