Pancakes "Cannelloni"

Ingredients for 5 servings:

• 80 g flour
• 160 ml milk
• 2 tbsp mineral water
• 3 eggs
• ½ onion(s)
• 250 g leaf spinach, frozen
• 200 g sour cream
• 5 slices of cooked ham
• 150 g Emmental cheese, grated
• salt and pepper
• nutmeg

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

filled pancakes with a twist

Mix together the flour, milk, and mineral water. Stir in the eggs with a pinch of salt, and then let the batter rest for about 30 minutes. Peel and finely dice the onion, and sauté in hot oil until translucent. Add the spinach and let it thaw. Stir in the sour cream and 50g of the cheese, then remove everything from the heat and season with salt, pepper, and nutmeg. Use the batter to make five pancakes, one after the other, in a small frying pan (about 18cm). Place a slice of cooked ham on each pancake, top with 1/5 of the spinach mixture, and roll up the pancakes. Place the rolls next to each other in a greased baking dish and sprinkle with the remaining cheese. Bake in the oven at 180°C for about 25 minutes. If you like, you can sprinkle the pancake cannelloni with finely chopped parsley or chives before serving.