Baked Spinach and Cottage Cheese Pancakes with Hollandaise Sauce
dairy
vegetarian
baked
everyday
main course
creamy
Hungarian
all seasons
Hot
Difficulty
medium
Time
1h 10m
Price Category
average
Calories
Medium
This recipe is a true classic, combining the beloved Hungarian pancake with a creamy spinach and cottage cheese filling, all topped with a rich Hollandaise sauce. It's a perfect choice for a hearty lunch or dinner that will surely enchant your taste buds. Thanks to baking in the oven, the pancakes remain crispy on the outside and tender on the inside, with the Hollandaise sauce crowning the entire dish. Prepare it and enjoy this special culinary experience!
ingredients
Steps
Pancake Batter & Filling
Whisk together flour, eggs, milk, and a pinch of salt until you have a smooth pancake batter, then let it rest for 15-20 minutes. Meanwhile, sauté the spinach in a pan until wilted, then squeeze out any excess water. Mix it with cottage cheese, minced garlic, salt, pepper, and nutmeg.
Frying Pancakes
Heat a little oil in a pancake pan over medium heat. Fry thin pancakes from the batter until both sides are golden brown. You should get about 8-10 pancakes.
Filling & Preparation
Spread the spinach and cottage cheese filling evenly over each cooked pancake, then roll them up. Arrange the rolled pancakes in a baking dish lined with parchment paper or greased.
Hollandaise Sauce
In a heatproof bowl set over a pot of simmering water (double boiler), whisk the egg yolks with lemon juice and a pinch of salt until frothy. Slowly drizzle in the melted, but not hot, butter while continuously whisking until the sauce is thick and creamy. Season with cayenne pepper and additional salt if needed.
Baking & Serving
Pour the Hollandaise sauce over the pancakes in the baking dish. Bake in a preheated oven at 180°C (350°F) for 15-20 minutes, or until the sauce is lightly browned and the pancakes are heated through. Serve warm.
Extra Tips
► It's worth resting the pancake batter for at least 15-20 minutes before frying, it will be much more flexible and easier to handle.
► When making Hollandaise sauce, be careful not to cook the egg yolks; just heat them slowly over a double boiler, stirring constantly.
► If you don't have fresh spinach, you can use frozen spinach, but make sure to squeeze out all the water thoroughly before use.
Nutrition
| Per 100g | Per Serving 300g | |
|---|---|---|
| Calories | 280kcal | 840kcal |
| Protein | 12g | 36g |
| Fat | 18g | 54g |
| Carbohydrate | 18g | 54g |
| Fiber | 2g | 6g |
| Sugar | 3g | 9g |
