Spinach Pancakes With Filling

• 2 cups nonfat milk or 2 cups milk
• 2 eggs
• 1 pinch salt
• 1 cup flour
• 1 pinch nutmeg (optional)
• 1 lb fresh spinach leaves, diced. (I include the stems, finely minced.)
• enough oil or butter, to lightly grease a griddle or iron skillet for frying the pancake
• 12 cup butter
• 12 cup chives (optional) or 12 cup minced parsley (optional) or 12 cup tomatoes, bits for topping. (optional)
• 3 cups swiss cheese, shredded
• 3 cups mozzarella cheese, shredded
• 3 cups cream cheese, sprinkled with
• ground nutmeg
• 2 cups sour cream, and
• 1 cup tomatoes, bits mixed

1. Cook the spinach, drain, cover and set aside.
2. In a large mixting bowl, whip milk, eggs and salt together.
3. Add flour and nutmeg and blend well.
4. Cover and let this mixture stand 1/2 hour or more in refrigerator.
5. Add cooled and drained spinach to the batter, mix well.
6. Fry the cakes on a hot griddle or in an iron skillet, and it's better to fry one cake at a time in order to ensure even cooking.
7. Check for doneness by lifting a corner of the pancake with a spatula, and if it's browned it's ready to flip and fry the other side.
8. Place each pancake as it's cooked on a plate, cover, and keep warm.
9. When ready to serve, fill the pancakes with one or more of the filling mixtures, roll and place on individual plates or in a serving dish.
10. Drizzle melted butter over each pancake.
11. Sprinkle the pancakes with chives or minced parsley or tomato bits.
12. Note: the recipe makes 10 large pancakes or 20 small ones.

nonfat milk, eggs, salt, flour, nutmeg, fresh spinach leaves, enough oil, butter, chives, swiss cheese, mozzarella cheese, cream cheese, ground nutmeg, sour cream, tomatoes

Taken from www.food.com/recipe/spinach-pancakes-with-filling-92619 (may not work)