Pancake casserole with spinach and tomatoes

Ingredients for 4 servings:

• 250 g flour
• 300 ml milk
• 200 ml mineral water
• 3 eggs
• 1 pinch of salt
• 1 kg creamed spinach, frozen
• 1 onion(s)
• 1 can tomatoes, chopped, approx. 450 g
• 1 cup of crème fraîche, approx. 150 – 200 g
• 100 g cheese, grated
• Oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

vegetarian, for a casserole dish

Make a pancake batter from flour, milk, mineral water, eggs, and salt. Fry thin pancakes in batches in a pan with oil. Sauté the onion in a pan with oil until translucent. Add the thawed spinach and simmer for about 10 minutes. Alternate the pancake and spinach layers in a baking dish. Then mix the tomatoes with the crème fraîche and season with salt and pepper. Place the pancake batter on top of the casserole as the final layer and sprinkle with grated cheese. Bake in a preheated oven at 180°C (top/bottom heat) for about 30-40 minutes on the middle rack.