Pancake rolls with spinach and minced meat filling

Ingredients for 6 servings:

• 500 g flour
• 6 eggs
• 500 ml mineral water
• Salt and sweet paprika
• 600 g minced beef
• 450 g spinach, seasoned, frozen
• 200 g sheep’s cheese
• 200 g sour cream
• 200 g cheese, grated (Emmental)
• oil
• Clarified butter

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Make a pancake batter from flour, eggs, and mineral water, season with salt and paprika. Let the batter stand for about 30 minutes, as the flour will still swell and the batter might become too thick (add a little more mineral water if necessary). In the meantime, fry the minced meat in a little oil. When it’s nicely browned, add the thawed spinach and braise briefly. Season with salt and pepper. Let cool slightly. Use the batter to make about 12 thin pancakes (for each pancake, add about 1 ladleful of batter to a 24 cm pan with a little clarified butter). Crumble the feta cheese into the cooled minced meat and spinach mixture, spread this mixture over the pancakes, and roll them up. Mix together the grated cheese and sour cream. Place the filled pancakes on a baking sheet lined with baking paper and spread with the sour cream and cheese mixture. Bake in the oven at 175° for about 15 minutes.