Pancake – Spinach pie with tomato sauce

Ingredients for 3 servings:

• 3 eggs
• 125 ml milk
• 150 g flour
• Salt and pepper, possibly herb salt
• 1 onion(s), diced
• 1 clove(s) garlic, finely diced
• Oil, for frying
• 400 g spinach
• 3 tbsp crème fraîche
• 2 tbsp flour
• 1 onion(s), diced
• 400 g tomatoes, diced
• 1 zucchini, sliced
• 1 red bell pepper(s), diced
• 2 cloves garlic, finely diced
• Salt and pepper, oregano, thyme, rosemary, bay leaf
• 2 tbsp tomato paste
• Oil, for frying
• Grated cheese for sprinkling

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Pancakes: Whisk all of the ingredients together well and let it swell. Meanwhile, prepare the spinach: Sauté the onions in oil, add the spinach, season, add the finely chopped garlic, add the crème fraîche and dust with flour so the spinach is not runny, then set aside. Now prepare the tomato sauce: Sauté the onions in oil, add the finely chopped vegetables, season and braise. Finally, add the finely chopped garlic. When everything is cooked, puree. Now bake the pancakes: Preheat the oven to 100°C, cook a pancake in a little oil in a pan (on the stove), place it on the warmed oven tray, spread about 3 heaped tablespoons of spinach on the pancake, cook the next pancake and place it on top of the first. Continue in this way until about 5 pancakes have been baked and spread with the spinach, the last layer being a pancake. Finally, pour the pureed tomato sauce over the cake and sprinkle with grated cheese.