Spinach Stuffed Pancakes with Béchamel Sauce

In a bowl, whisk the eggs, sugar, and salt together.

Add the milk, flour, melted butter, and warm water. Mix until smooth.

Heat a non-stick skillet or griddle over medium heat and lightly grease with a bit of butter.

Pour a small amount of the pancake batter onto the skillet, swirling to spread it into a thin, even layer.

Cook until the edges begin to lift and the bottom is golden, then flip and cook the other side.

Repeat with the remaining batter, placing the cooked pancakes on a plate to keep warm.

2. Prepare the Filling:
In a large skillet, sauté the chopped onion in a little oil until softened, about 5 minutes.

Add the minced garlic and cook for another 1-2 minutes.

Add the spinach and cook until wilted, then remove from the heat.

Stir in the cream cheese, mixing until creamy and well-combined. Set aside.

3. Prepare the Béchamel Sauce:
In a saucepan, melt the butter over medium heat.

Add the flour and cook for 1-2 minutes to form a roux, whisking constantly.

Slowly add the milk, whisking continuously to prevent lumps.

Bring the sauce to a simmer and cook for 5-7 minutes, stirring constantly, until thickened.

Season with salt and a pinch of nutmeg to taste.

4. Assemble the Dish:

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