If you think this amount of eggs is excessive, it could be because the eggs I used were fairly small. I think with 200gr of flour 3 medium eggs would be enough.

I disagree. From what I can imagine, this seems to become extremely soggy. I would not put the effort in to make this many pancakes just to use them for something pasta is better suited anyway.

Man, this combination sounds absolutely delicious. Not for me, I don't like feta cheese very much, but I'm sure my family would love this combination.

Flädlesupp is the best thing on earth. Reminds me of comfy winter days of my childhood, where I'd always put a shit ton of Flädle into the Flädlesupp. You know, you kinda made me regret it that I only made enough pancakes for my gorgonzola sauce.

Because, you know, these crepe like pancakes aren't sweet. You should try them out. I think I have the recipe somewhere in the comments. They are very versatile and can go with both sweet and savoury fillings. The spinach and gorgonzala combo also goes surprisingly well together.

Is sarrasin flour from buckwheat?

For the Pfannkuchen crepes:

200ml of milk

3-4 eggs

150-200 gr of white wheat flour

A tiny bit of salt

(You can give them a bit of carbonated water / baking powder to make them a little bit more fluffy if you want, but this is optional. I made these here without it and they were fantastic regardless).

Bake them in a nonstick pan with the oil of your choice. I'd recommend canola oil for more versatility, although I made these ones in olive oil.

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For the gorgonzola sauce:

(Spinach part)

500gr of fresh spinach, washed and diced

1-2 onions, finely chopped

2 cloves of garlic

First let the onions brown in olive oil and let the garlic toast a little bit. Then add the spinach and let it cook a little in its own juices.

(gorgonzola part)

A little bit of butter and a little bit of flour to create a Roux

Then mix the Roux slowly up with milk

Then 125gr of Gorgonzola

And then you mix the spinach part into the gorgonzola part and let it simmer for a little bit until you have a nice texture. If it is too thick for your liking, you could always mix a bit of milk into the sauce.

At this stage I'd salt and pepper the spinach sauce. I think my mother used to put a little bit nutmeg into the sauce too, but it is not really a must.

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Hope this is satisfactory.

You shuld try them out some time. It is amazing how versatile these kind of pancakes/crepes/Pfannkuchen can be. They literally are good with anything.

They are more akin to crepes, this is right. I am from southwestern Germany where these are called "Pfannkuchen" (literally "pancakes"). They are, as I mentioned however, not sweet like American pancakes or French crepes.