Total Calories: 85
* Whip milk, eggs, and salt together add flour and optional nutmeg, blending well. Let stand 1/2 hour or more, refrigerated. Place spinach in skillet and cover. Over high heat, bring to boil (water on leaves will be enough to cook spinach). Reduce heat simmer for 5 minutes, being careful not to scorch. Add a tablespoon of water if necessary. Remove cover and cook, stirring until all moisture is evaporated. Cool chop spinach and add to pancake batter. Fry thin cakes on hot buttered griddle or skillet. Fill, roll, and drizzle with melted butter or margarine.
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