Serves: 10
Total Calories: 85

Pancake Batter:
2 cups milk
2 eggs
pinch salt
1 cup flour
pinch nutmeg of ground (optional)
* See note below.
1 pound spinach fresh leaves, washed and stemmed
butter or margarine, melted
* Part two.
Shredded natural Swiss cheese
Shredded mozzarella cheese
Cream cheese, sprinkled with ground nutmeg
sour cream Dairy and garden fresh tomato slices

* Whip milk, eggs, and salt together add flour and optional nutmeg, blending well. Let stand 1/2 hour or more, refrigerated. 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 chop 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:

Nutritional Facts:

Serves: 10
Total Calories: 85
Calories from Fat: 14

More Recipes from the Fresh from the Garden Cookbook:
Acorn Squash Rings
Baked Zucchini
Beet Greens Fiesole
Beet-Onion Medley
Beets À La Creme
Broccoli Loaf With Orange Glazed Carrots
Broccoli Scallop
Broccoli Soufflé
Corn Pudding
Corn-Bean Soufflé
French Fried Eggplant
Garden Peas
Glazed Onions
Green Bean-Walnut Toss
Green Beans In Lemon Chiffon Sauce
Herbed Green Beans
Indian Vegetable Fry
Lima Beans And Mushrooms
Middle Eastern Eggplant
Minted Carrots
Minted Peas
New Potatoes With Caper Sauce
Orange Glazed Carrots
Orange-Ginger Beets
Potatoes O'Brien
Ratatouille
Sauced Cabbage And Celery
Sautéed Eggplant
Sautéed Green Tomatoes
Sautéed Peppers And Corn
Spinach Pancakes
Spinach Stuffed Onions
Swiss Green Beans
Three-Way Squash
Turnips Or Rutabagas Au Gratin