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Baked Pancakes with Spinach, Cream and Gruyère
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The secret of this recipe is to make a very fine pancake mixture: thin enough to spread in the pan but thick enough to cook. Unfortunately only practice makes perfect in achieving this!
A chardonnay from the cool-climate of Poitou has plenty of freshness and incision to point up these luscious pancakes.
Typical values per serving:
This recipe was first published in July 2008.
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