Dutch Poffertjes with Spinach and Gorgonzola

How to prepare dutch poffertjes with spinach and gorgonzola

1. Sift the flour and salt into a large bowl. Add the yeast.
2. Thaw the spinach, or if fresh, blanch it in water for 5 minutes, drain well and chop.
3. Put the spinach in a measuring cup and add milk until you have 400 ml of mixture. I used 150 ml of milk.
4. Add the spinach to the flour, then start slowly pouring in the milk while mixing with a whisk until you have a smooth batter. Add the lightly beaten eggs and oil. Mix well, then incorporate 75g of grated parmesan.
5. Cover the bowl and let it rise in a warm place for 1 hour.
7. Grease the special Dutch poffertjes pan with butter/oil and use a ketchup bottle to dispense the batter into the molds. Cook on both sides. See here for more information about how to cook and flip Dutch poffertjes, plus a photo of the pan.
8. Transfer to a plate and sprinkle with parmesan.
9. In a small pot, add 2 tablespoons of milk and the gorgonzola. Melt the cheese over low heat. Pour the gorgonzola sauce over the poffertjes and serve immediately while the sauce is still warm.

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