Spinach and Roquefort Cheese Pancakes

In a bowl, combine the flour, milk, eggs, a pinch of nutmeg, a pinch of salt, and 40 g of melted ghee. Whisk the batter until smooth, either by hand or with an electric mixer. Heat a non-stick pan over medium heat, grease it with a little ghee, then pour in a portion of the batter. Spread it evenly in the pan with circular motions. Cook for about 1 minute, then flip and cook the other side until golden brown. Repeat until all the batter is used.

Finely chop the shallots, wash and chop the spinach. Clean and slice the mushrooms. Sauté the shallots in the remaining 15 g of ghee until translucent, then add the mushrooms and fresh thyme, and cook until softened. Add the spinach in batches and wait until it wilts. Then stir in the crushed garlic and the remaining nutmeg. Season with salt and pepper, and sauté for another 5 minutes. If the mushrooms and spinach release water, drain it from the pan.

Spoon the spinach and mushroom mixture onto each pancake and sprinkle with crumbled Roquefort cheese. Fold the pancakes into quarters and serve warm.