Chrissi's stuffed spinach pancakes

Ingredients for 3 servings:

• 150 ml goat’s milk
• 100 ml mineral water
• 100 g flour
• 3 eggs, size M
• ½ tsp salt
• 1 ½ kg spinach
• 2 onions
• 2 cloves garlic
• 10 cocktail tomatoes
• 150 g low-fat sheep’s cheese
• n. B. Salt and pepper, freshly ground
• n. B. Nutmeg, freshly ground
• 8 tsp oil

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

WW-compatible, cow’s milk-free

First, for the pancake batter, put the flour in a bowl. Add the eggs, salt, mineral water, and goat’s milk and whisk to combine. Work quickly to avoid lumps. Then cover the bowl and set the batter aside to swell. Wash the spinach thoroughly, changing the water several times if necessary until the spinach is free of grit. Peel the onions and garlic, finely chop both, and fry in 2 teaspoons of oil. Add the spinach while still wet and sauté over medium heat until the liquid has evaporated. Season with salt, pepper, and nutmeg. Set aside and let cool slightly. Wash and halve the cherry tomatoes. Drain the feta cheese and cut into fine pieces. Mix both ingredients into the spinach. Heat 1/2 teaspoon of oil in a non-stick pan and cook 8 pancakes one at a time. Or you can bake 6 thicker pancakes and only have 6 pancakes in total. One serving is 2 pancakes. Top each pancake with one-eighth (one-sixth) of the filling, roll up, and serve immediately. Total: 28 points, with 3 servings, each serving gets 9.5 points, and with 4 servings, each serving gets 7 points.