Crespelle Spinaci Pomodoro

Ingredients for 2 servings:

• 100 g flour
• 150 ml milk
• 1 egg(s)
• 250 g leaf spinach, frozen
• 150 g cocktail tomatoes
• 1 ball of mozzarella
• 50 g Parmesan, freshly grated
• 2 tbsp pine nuts, approx. 25 g
• 3 tbsp olive oil
• Nutmeg, freshly grated
• Salt
• Pepper, from the mill
• e.g. fresh basil for garnishing

Instructions

Working time approx. 35 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 10 minutes

Savory pancakes with tomatoes, spinach and mozzarella

Make a batter from flour, egg, milk, and a pinch of salt. Let it rest for about 15 minutes. Peel and finely dice the onions and garlic. Sauté in a tablespoon of oil until translucent. Thaw the spinach in the batter. Season with salt, pepper, and nutmeg. Bake 4 pancakes from the prepared batter. Preheat oven to 200°C (400°F) or 180°C (350°F) fan-assisted oven. Grate the Parmesan cheese. Tear the mozzarella cheese into pieces with your fingers. Drain the spinach slightly in a fine-mesh sieve. Season to taste, adjust seasoning if desired, and chop finely with a cleaver or knife. Mix the spinach with the mozzarella cheese and divide into 4 portions. Top each pancake with some of the mixture and roll up. Place in an oiled baking dish. Halve the washed tomatoes in half. Leave the other half whole. Add to the pancakes in the baking dish. Season with pepper. Sprinkle pine nuts over the casserole and top with Parmesan cheese. Bake in the oven for 10-15 minutes. Serve two pancakes or crespelle per person on plates with the tomato garnish and garnish with fresh basil. Serve with arugula salad.