Baked spinach crepes with green oil and sprouts

Baked Spinach Pancake Lasagna with Green Oil and Sprouts

Servings:

4 people

Calories per serving:

Approx. 500 kcal

Preparation time:

• Preparation: 40 minutes
• Baking time: 30 minutes
• Total: 1 hour 10 minutes

Ingredients:

For the pancakes:

• 150 g flour (gluten-free if desired)
• 2 eggs (for vegans 1 tbsp flaxseed with 3 tbsp water as egg substitute)
• 300 ml milk (lactose-free or plant milk for vegan/lactose-free variant)
• 1 pinch of salt
• 1 tbsp butter or oil for the pan
• 100 g fresh spinach, chopped

For the filling:

• 250 g ricotta (or lactose-free ricotta)
• 100 g spinach, blanched and chopped
• 1 clove of garlic, finely chopped
• 50 g parmesan, grated (optional for vegans)
• Salt and pepper to taste

For the béchamel sauce:

• 40 g butter (or plant-based margarine)
• 40 g flour (gluten-free possible)
• 500 ml milk (lactose-free or plant milk alternative)
• Salt, pepper, and a pinch of nutmeg

For the green oil:

• 100 ml olive oil
• 50 g fresh herbs (e.g., parsley, basil, chives)
• 1 pinch of salt

For decorating:

• A handful of fresh sprouts (e.g., arugula or radish sprouts)
• Some drops of green oil

Preparation:

Step 1: Prepare the pancakes

1. Combine flour, eggs, milk, salt, and chopped spinach in a bowl and mix to a smooth batter.
2. Let the batter rest for about 10 minutes.
3. Heat a pan, add some butter or oil, and pour in a ladle of batter. Fry the pancakes until golden brown on both sides. Repeat this process until the batter is used up.

Pro tip: To make thin, even pancakes, dilute the batter with a bit more milk if necessary.

Step 2: Prepare the filling

1. Thoroughly squeeze out the blanched spinach and finely chop it.
2. Mix ricotta, spinach, garlic, parmesan, salt, and pepper in a bowl.

Pro tip: For a more intense flavor combination, add some lemon zest to the filling.

Step 3: Prepare the béchamel sauce

1. Melt the butter in a pot and add the flour. Stir continuously to make a roux.
2. Gradually add the milk and continue stirring until a smooth, thick sauce forms. Season with salt, pepper, and nutmeg.

Pro tip: To avoid lumps, always add the milk slowly and stir vigorously.

Step 4: Layer the spinach pancake lasagna

1. Lightly grease a baking dish.
2. Place one pancake on the bottom of the dish and spread a thin layer of béchamel sauce over it.
3. Spread a layer of the spinach-ricotta filling on top.
4. Place another pancake on top and repeat the process until all pancakes, filling, and béchamel sauce are used up.
5. The top layer should consist of béchamel sauce to achieve a nice, golden-brown crust.

Pro tip: Trim the pancakes if necessary to fit them better in the dish.

Step 5: Bake

1. Bake the spinach pancake lasagna at 180 degrees Celsius for about 25-30 minutes in the oven, until the top is golden brown.

Pro tip: Turn on the grill function for the last 5 minutes to achieve a crispy crust.

Step 6: Prepare the green oil

1. Finely puree the herbs with olive oil and salt.
2. Strain through a sieve.

Serving and Decorating

1. Cut the baked lasagna into pieces and arrange them on plates.
2. Drizzle some drops of green oil over it and garnish with fresh sprouts.

Decorating tip: For an additional touch of color, edible flowers such as nasturtiums can also be used.

Product Knowledge: Spinach

Spinach is an important source of vitamin K, calcium, and iron. Originally cultivated in Persia, it has established itself in Europe and is now a popular ingredient in cooking.

Common Mistakes and Corrections

• Lumps in the béchamel sauce: Lumps can be dissolved by vigorous stirring or using a whisk.
• Watery filling: The spinach must be thoroughly squeezed out.

Storage and Shelf Life

• In the refrigerator: Up to 3 days in an airtight container.
• Freezing: Possible before baking, up to 3 months.

When to Serve?

This dish is perfect for a special dinner or a holiday meal.

Suitable Side Dishes:

A fresh salad with vinaigrette or crispy baguette pairs excellently with it.

Nutrition Notes:

• Lactose-free and gluten-free possible
• Vegetarian
• Vegan with plant-based alternatives