Stir the lightly salted flour with milk and eggs to a thin pancake batter and bake 6 to 8 blond pancakes as thin as possible in a lightly buttered pan. Beat egg whites with a pinch of salt until stiff and set aside. In hot clarified butter, first sauté the chopped onion, then add the garlic and continue to sauté briefly. Stir in flour and fry briefly. Pour in milk and whipping cream, salt, pepper and add the poached (or defrosted) and very finely chopped spinach leaves. Continue to simmer until the spinach has absorbed the liquid well. Then remove the pan from the heat, stir in the yolks and carefully fold in the beaten egg whites. Butter a pure well and fill it in layers, each with a layer of pancake, a layer of spinach filling and some crumbled goat cheese. The top layer should be spinach and goat cheese. Finish the casserole with breadcrumbs, some grated cheese and butter flakes. Preheat oven to 180 °C and bake for about 35 minutes, until the surface is brown and crispy. Cut even pieces from the finished Goaßkasreindl and serve hot.
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