Baked Spinach and Cottage Cheese Pancakes with Hollandaise Sauce

Name: Baked Spinach and Cottage Cheese Pancakes with Hollandaise Sauce
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4 servings
Ingredients: 200 g all-purpose flour; 2 large eggs; 400 ml milk; 1 g salt (for pancake batter); 30 ml vegetable oil (for frying); 500 g fresh spinach; 500 g cottage cheese; 2 cloves garlic; null to taste salt (for filling); null to taste freshly ground black pepper; 1 g ground nutmeg; 3 large egg yolks; 150 g butter; 15 ml lemon juice; null pinch cayenne pepper; null to taste salt (for sauce)

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!

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.

	Per 100g	Per Serving 300g
Calories	280kcal	840kcal
Protein	12g	36g
Fat	18g	54g
Carbohydrate	18g	54g
Fiber	2g	6g
Sugar	3g	9g

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dairy

vegetarian

baked

everyday

main course

creamy

Hungarian

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Hot

Baked Spinach and Cottage Cheese Pancakes with Hollandaise Sauce

Difficulty

Time

Price Category

Calories

ingredients

Steps

Pancake Batter & Filling

Frying Pancakes

Filling & Preparation

Hollandaise Sauce

Baking & Serving

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