Bake the pancakes thinly and spread with the following filling:
Sauté the finely chopped onion in the butter. Add the spinach and cook briefly while it is defrosting. Season to taste with freshly grated nutmeg, salt and freshly ground pepper. Make moderate with sour whipped cream, bind with flour mixed in a little water. Now carefully roll up the pancakes, place them in the watered clay mold. Mix the eggs with the milk and the grated cheese, pour over them. Close the roaster pot and steam the spinach pancakes for about 4o min at about 200 degrees.
Our tip: Use the young, tender spinach from the farmer’s market!
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