Stuffed herb pancakes in tomato sauce

Ingredients for 4 servings:

• 3 eggs, separated
• 200 g spelt flour type 630
• ½ tsp salt
• 1 pinch of turmeric powder
• 1 pinch of black pepper, freshly ground
• 1 pinch(s) of sugar
• 250 ml mineral water
• 1 handful of chervil
• Coconut oil for baking
• 2 tbsp extra virgin olive oil
• 1 tbsp garlic paste
• 2 tbsp tomato paste
• 1 large zucchini
• 1 tbsp Italian seasoning mix
• 200 g Emmental cheese
• 1 small onion(s)
• 2 garlic cloves
• 2 tbsp extra virgin olive oil
• 1 can tomatoes, chopped
• salt and pepper
• 1 tsp sugar
• 1 tbsp vegetable stock powder
• 3 tomatoes
• some chervil
• Butter for the mold

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour 45 minutes; Total time approx. 2 hours 45 minutes

For the pancakes, beat the egg whites until stiff peaks form. Combine the egg yolks and flour with salt, turmeric, sugar, and mineral water to form a thin batter. Stir in the chopped chervil. Let the batter rest for about 30 minutes, then fold in the egg whites. Heat the coconut oil in a 24cm frying pan and use the batter to make six pancakes. Let cool. For the sauce, peel and finely dice the onion and garlic, then fry briefly in hot olive oil. Add the canned tomatoes. Season with pepper, salt, a little sugar, and vegetable stock powder. Simmer on low heat for about 1 hour. Blanch the fresh tomatoes in boiling water, let stand for five minutes, then peel, remove the stems, and cut into small cubes. Grate the cheese. Mix the olive oil with the garlic paste and olive oil and spread it over the pancakes. Thinly slice the zucchini lengthwise using a cucumber slicer and arrange them on the pancakes. Season with the Italian seasoning. Sprinkle the grated cheese over the pancakes. (Reserve 2 tablespoons.) Roll up the pancakes and divide each into three pieces. Butter a baking dish. Add the diced tomatoes to the sauce and pour the sauce into the dish. Stand the pancake pieces upright in the sauce and sprinkle with the remaining cheese. Bake in a preheated oven at 200°C (fan/convection oven) for about 20 minutes on the middle rack. Sprinkle with chopped chervil and serve.