Mediterranean spinach pancakes

Ingredients for 3 servings:

• 170 g spinach, fresh or frozen
• 3 eggs, size M
• 250 g milk
• 200 g wheat flour type 550
• some salt and pepper
• 200 g tomatoes, fresh
• 300 g zucchini
• 1 small onion(s)
• 1 garlic clove(s)
• e.g. rapeseed oil
• e.g. basil, fresh
• e.g. thyme, fresh or dried
• 100 g Parmesan, grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

simple and vegetarian

If using frozen spinach, thaw and drain. Place the spinach in a tall container or blender, add the eggs, milk, flour, salt, and pepper, and blend thoroughly. Let the batter rest for a few minutes to expand. In the meantime, prepare the vegetables for the filling. Wash the tomatoes and zucchini and cut them into bite-sized pieces. Place the vegetables in a bowl and set aside. Finely chop the onion and garlic and add them to the vegetables. Heat a pan over medium heat, add a little oil, and then the contents of the vegetable bowl. Sauté everything well and season with salt and pepper. For the topping, chop the basil and thyme and coarsely grate the Parmesan cheese. Set aside for later. When the vegetables are ready, set them aside and heat a new pan over medium heat, grease with oil, and fry the pancakes one at a time. Fill the finished pancakes with the vegetables. Top with the herbs, pine nuts, and Parmesan cheese. Tip: When choosing vegetables, you can also use leftovers, and the fillings are endless, such as cream cheese with salami, butter with honey, hummus, mozzarella…