Savoury greek pancakes au gratin recipe

Savoury Greek Pancakes au Gratin recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the delectable Savoury Greek Pancakes au Gratin recipe, a delightful twist on traditional pancakes. These savory pancakes are loaded with Mediterranean flavors, combining feta cheese, spinach, and herbs for a burst of freshness. Topped with a creamy b�chamel sauce and baked to perfection, they are then finished off with a golden, cheesy gratin crust. Perfect for brunch or a light dinner, these pancakes are sure to impress with their unique combination of flavors and textures.

Keywords: Savoury, Greek pancakes, au gratin, feta cheese, spinach

savoury greek pancakes au gratin recipe details

Savoury greek pancakes au gratin recipe, recipe Rating: 4.7
Number of votes:118 

Ingredients

250 g	flour
3	eggs
250 ml	milk
½ cup(s)	sparkling water
	salt
2 tbsp	oil
	For the filling:
600 g	fresh spinach or 300g frozen
1 clove(s)	garlic
1 tsp	butter
	salt and pepper
	freshly ground nutmeg
1 glass(es)	bell pepper halves, roasted, approx. 450g
200 g	Feta cheese
150 g	crème fraîche
2	egg yolks
	To garnish:
2 tbsp	mixed fresh herbs, chopped (e.g. parsley, chives, chervil)

Instructions

For the batter:
Put the flour into a bowl and make a well in the middle. Whisk the eggs with milk, sparkling water and 1 teaspoon salt. Pour the mixture little by little into the flour, stirring constantly with a wire whisk until the batter is smooth and well combined. Allow to rest for 10 minutes.

In a skillet heat oil and bake 8 pancakes, one after another. Add more oil, if necessary. Keep the pancakes warm.

Preheat the oven to 180°C.

For the filling:
Wash the spinach and dice the garlic. Heat butter and sauté the garlic and the spinach, stirring, until the spinach wilts. Season with salt, pepper and nutmeg. Remove from the pan, drain in a sieve and collect the liquid.

Crumble the feta cheese and season with pepper.

To finish:
Fill 4 pancakes with the spinach and half of the feta cheese. Fill the other 4 with the bell peppers and the remaining cheese. Roll up and place in a large casserole dish, side by side.

Mix the collected liquid of the spinach with the Crème fraîche and the egg yolks. Season with salt and pepper and trickle the mixture over the pancakes.

Transfer the casserole dish in the oven and bake for 20 minutes. Serve garnished with the chopped herbs.

Preparation time:
ca. 35 min
Cooking / Baking Time:
ca. 30 min
Grade of difficulty:
medium
Calories per portion:

680kcal