Melted Cheese and Spinach Pancakes with Walnuts and Raisins


for 4 persons


  • 250 ml milk
  • 100 g flour
  • 4 eggs
  • salt, black mill pepper
  • freshly ground nutmeg
  • 4 tablespoons brown butter


  • 500 g frozen leaf spinach, defrosted
  • 1 small onion
  • 100 ml vegetable stock
  • 150 g cream cheese (lowfat)
  • 1 tablespoon raisins
  • 1 tablespoon roughly chopped walnuts
  • mild chilli salt
  • black pepper
  • freshly ground nutmeg
  • 100 g Bavaria blu (mild)


To make the pancake dough gradually stir the milk into the flour to create a smooth dough. Add in the eggs, 2 tablespoons of brown butter and the herbs, and season with salt, pepper and nutmeg. Leave the dough to rest and prepare the filling while you wait.

To make the filling squeeze the water out of the spinach using your hands and slice through the spinach 3 or 4 times. Remove the rind from the cheese, cut the rind into small cubes and refrigerate the cheese. Peel and dice the onion, add the onion and stock to a pan over a medium flame, and briefly stew until the onion is soft and the stock has virtually boiled away. Add the spinach and cheese rind, heat with onions add the cream cheese, raisins and walnuts and season with chilli salt, pepper and nutmeg. Remove from the stove and leave to cool.

To finish the pancake dough heat a small pan (approx. 25 cm.) over a medium flame, use a brush to stroke the buttom of the pan with brown butter and use the dough to make 8 thin pancakes, one after the other.

Pre-heat the oven to 175°C.

To fill the pancakes, lay them out next to each other on the work surface, place a helping of the spinach filling in the middle of each, roll up and place in a baking dish with the seam facing down. Heat on the middle shelf of a pre-heated for 12-15 minutes. Cut the remaining cheese into thin slices and place on top of the pancake rolls. Return to the oven for a further 1-2 minutes until melted.

Enjoy your meal!

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