Spinach Pancakes With Filling

My daughter gave me this recipe. It's easy to make and perfect for a brunch or luncheon.

• Ready In: 45 mins
• Serves: 10

Ingredients

• The Pancakes

• 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
• 1⁄2 cup butter
• 1⁄2 cup chives (optional) or 1⁄2 cup  minced parsley (optional) or 1⁄2 cup tomatoes, bits for topping. (optional)

• The Filling

• 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

Directions

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.