Mediterranean-style crêpes

Ingredients for 2 servings:

• 200 ml milk, possibly lactose-free
• 100 g wheat flour, e.g. type 405, or buckwheat flour
• 3 eggs, size M
• 1 pinch of salt
• some clarified butter
• 170 g spinach, fresh, cleaned and washed
• 40 g onion(s), finely chopped
• 2 slice(s) garlic, finely chopped
• 3 tomatoes, dried pickled in oil
• 1 shot of sherry, medium dry
• 160 g ricotta or cream cheese
• n. B. Salt
• n. B. Pfeffer
• n. B. Nutmeg
• 1 tsp olive oil, or alternatively rapeseed oil
• 500 ml tomato sauce
• 20 g cheese, e.g. Parmesan, grated
• 1 ball of mozzarella di Buffalo, shredded
• n. B. Pfeffer
• some basil

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 30 minutes

Pancakes – deliciously vegetarian filled

Sift the flour into a slightly taller bowl, add the milk and eggs. Season with salt and beat with a hand blender until very fine (lump-free). Let the pancake batter rise for about 15 minutes. The batter should be quite thin (add a little more milk if necessary!). Peel and finely dice the onion. Cut the pickled tomatoes into very fine strips. Wash the spinach, trimming any long stalks, and dry it in a salad spinner. Heat the oil in a pan and sauté the onions until translucent. Add the slightly trimmed spinach, garlic, tomato strips, and sherry. Sauté everything briefly over medium heat, waiting until the spinach has wilted. Mix the ricotta cheese with the spinach and season with salt, pepper, and nutmeg. Brush a hot pan with clarified butter and fry the batter in batches to make pancakes. Place the spinach and ricotta mixture in equal portions in the center of the pancakes. Place the pancakes on all four sides, toward the center, over the spinach filling to form small parcels. Pour 1/3 of the tomato sauce into a suitably sized baking dish. Place the pancake parcels close together on top, folded sides down (so the parcels stay closed!). Pour over the remaining tomato sauce and sprinkle with the grated hard cheese. Bake in the oven at 200°C for about 20 minutes on the middle rack. Then scatter the torn mozzarella evenly over the top and bake for about another 15 minutes, until the mozzarella has melted. Garnish with the finely chopped basil and season with some freshly ground green pepper. Serve.