Spinach pancakes

Ingredients for 4 servings:

• 120 g leaf spinach or creamed spinach (frozen)
• 225 ml milk
• 80 g flour
• salt and pepper
• 2 eggs
• 1 egg yolk
• nutmeg
• 125g mozzarella
• 3 stalks of basil
• 400 g cherry tomatoes
• 1 clove(s) garlic
• 400 g turkey breast or chicken breast, can be omitted
• ½ tsp oregano
• 1 pinch(s) of sugar
• e.g. olive oil or sunflower oil for frying

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 10 minutes

Thaw the spinach while stirring, squeeze out excess water, and purée with 100 ml of milk (creamed spinach simply mix with the milk is sufficient). Mix the flour with salt, the remaining milk, eggs, egg yolk, and spinach to form a smooth batter, season with nutmeg, and let it sit for 30 minutes. Cut the mozzarella into cubes, wash and roughly chop the basil. Wash and halve the tomatoes, peel and finely chop the garlic. Sauté the garlic in 2 tablespoons of oil, fry the turkey breast, and cut into small pieces. Add the tomatoes, turkey pieces, and oregano to the garlic, season with sugar, salt, and pepper, and cook for 5 minutes. Then keep warm. Fry the batter over medium heat to make not-too-thin pancakes and keep them warm in the oven at 50-60°C. Top the pancakes with the tomatoes, sprinkle with mozzarella and basil, and fold over. Of course, this dish tastes great for vegetarians even without the turkey breast!