Pancakes with spinach

Ingredients for 4 servings:

• 4 m.-sized eggs
• 250 ml milk
• 250 ml water
• 200 g flour
• salt and pepper
• 8 tomatoes, 4 diced and 4 cut into eighths
• 1 onion(s), finely diced
• 2 tbsp olive oil
• 1 dashes Tabasco
• 375 ml vegetable broth
• 125 ml tomato juice
• 1 tbsp cornstarch
• 100 g feta cheese, diced
• 1 garlic clove(s), finely chopped
• 600 g leaf spinach, washed and sorted
• 2 tbsp cream
• 1 handful of pine nuts
• Parsley, chopped

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Beat eggs with milk and water, stir in flour and season with salt. Let the batter rest for about 20 minutes. Sauté the onions with the 4 diced tomatoes in 1 tablespoon of oil. Season with salt, pepper and Tabasco, deglaze with stock and tomato juice and simmer for about 5 minutes. Mix the starch with 3 tablespoons of water until smooth and use to thicken the sauce. Fry the garlic with the pine nuts in 1 tablespoon of oil. Let the spinach wilt on top, fold in the cheese and cream. Season with salt and pepper. Cook the batter in an oiled pan to make 4 pancakes, spread the spinach filling on top, roll them up and serve with the sauce, tomato wedges and parsley.