Oreilles d'ânes recipe

Preheat the oven to 210°C (Thermostat 7)

1/Preparation of the trimming:

Remove the spinch stalks, wash the leaves, dry and put directly into a frying pan.

Soften without cooking.

Drain completely by squeezing them from time to time.

Coarsely chop with a knife.

Set aside. 

2/Preparation of the pancakes:

Whip all the ingredients together in a salad bowl.

Cover with a plate.

Set aside for 30min.

Cook the pancakes, put them in a plastic wrap.

Set aside. 

3/Preparation of the sauce:

Melt the butter in a pan, mix in the flour with a spatula.

Gradually pour in the milk, add salt and pepper and a knife-tip of ground nutmeg.

Thicken.

Off the heat, add an egg yolks.

Set aside.

4/Mix all the ingredients together:

Butter a baking dish.

Put a little of the sauce on each pancake, roll and cut in four pieces.

Put them in the dish.

Spread on the spinach.

Pour on the remainder of the sauce and add fresh cream.

Add the grated gruyere cheese.

Bake for 25min. 

Thanks : 

Recipe made by Mickey Bourdillat, master chef of Le Matafan from Chamonix.