Recipe: Spinach Pancakes (rolled and filled) (1980)

SPINACH PANCAKES

2 cups milk
2 eggs
Pinch of salt
1 cup all-purpose flour
Pinch of ground nutmeg (optional)
1 pound fresh spinach leaves, washed and stemmed
Butter or margarine, melted

TO PREPARE THE BATTER:
Whip milk, eggs, and salt together; add flour and optional nutmeg, blending well. Let stand 1/2 hour or more, refrigerated.

MEANWHILE, PREPARE SPINACH:
Place spinach in skillet and cover. Over high heat, bring to boil (water on leaves will be enough to cook spinach). Reduce heat; simmer for 5 minutes, being careful not to scorch. Add a tablespoon of water if necessary. Remove cover and cook, stirring until all moisture is evaporated. Cool.

TO MAKE THE PANCAKES:
Chop cooled spinach and add to pancake batter.

Fry thin cakes on hot buttered griddle or skillet. Fill, roll, and drizzle with melted butter or margarine.

SUGGESTED FILLINGS:
Shredded natural Swiss cheese
Shredded mozzarella cheese
Cream cheese, sprinkled with ground nutmeg
Dairy sour cream and garden fresh tomato slices

Makes 10 large or 20 medium pancakes
From: Recipelink.com
Source: Miriam B. Loo's Fresh From the Garden Cookbook, Current Inc., 1980