Stuffed pancakes "Spinach and egg"

Ingredients for 4 servings:

• ½ pack of frozen spinach (seasoned spinach with onions) approx. 250-300 g
• 6 eggs, raw
• 2 eggs, hard-boiled
• 250 g flour
• ½ liter of milk
• 200 g Emmental cheese, grated
• 125 g sour cream
• Salt and pepper, fresh
• chives
• Margarine for greasing the baking dish

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

vegetarian

Thaw the spinach and season with salt and pepper if desired. Mix flour, 2 eggs, milk, salt, and a little spinach (about 50 g to make the batter green) into a runny pancake batter (almost like crèpes) and fry it thinly in a pan. Caution! Only cook the pancakes until the batter is no longer runny, otherwise they will break when folded. Make fried eggs from four eggs and slice the hard-boiled eggs. Spread the remaining spinach among the 4 pancakes and place a fried egg on top of each. Reserve some spinach warm for decoration, if desired. Then fold the pancakes and place them in a greased baking dish (slightly overlapping). Spread the sour cream on top and sprinkle with cheese. Bake at 200°C (fan oven) for about 15-20 minutes. Just before serving, place the egg slices on top and sprinkle with chives. Tip: If you don’t want to do without meat, you can also put cooked ham under the fried egg in the pancake.