Spinach and cheese pancakes

Ingredients for 2 servings:

• 120 g wheat flour
• 3 eggs
• 150 ml milk
• some mineral water
• Bergkäse or other semi-hard cheese, a few slices
• 450 g fresh leaf spinach
• 100g Gorgonzola
• 1 shallot(s)
• 1 garlic clove(s)
• Salt and pepper, black, from the mill
• olive oil
• butter
• e.g. cinnamon
• e.g. raisins

Instructions

Working time approx. 50 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 50 minutes

crispy on the outside, juicy on the inside

Whisk the flour and eggs with the milk and a pinch of salt to form a smooth batter. Finally, stir in a little mineral water; the batter should be relatively runny, as the flour will still swell. Let the batter rest in the refrigerator for half an hour. Cut a few thin slices of mountain cheese or other cheese into short strips, about 3 x 1 cm. Arrange the strips next to each other on a plate. Wash and drain the spinach leaves. Finely chop the shallot and garlic. Cut the Gorgonzola into smaller pieces. Heat a little olive oil and a knob of butter in a large pot. Sauté the shallot and garlic. Then add the still-wet spinach, season with salt and pepper. Add a little cinnamon and a handful of raisins to taste. Cover and simmer everything over low heat until the spinach has wilted. Add the Gorgonzola and let it melt, stirring well. The spinach should be tender after about 10 minutes. Drain the spinach in a colander to prevent it from becoming too runny, then keep warm. Melt the oil and butter in a medium-sized, shallow, non-stick frying pan. Over medium heat, add just enough batter to cover the bottom. Remove the pan from the heat and allow the batter to spread evenly. Then, without turning the heat off, quickly place the thin strips of cheese into the batter. Return the pan to the heat and add a thicker layer of batter on top of the cheese. Cook the pancake slowly until the bottom is golden brown (you’ll see this around the edges) and the top is no longer too runny. Flip the pancake using a lid or a second frying pan and cook until golden brown. Keep the pancake warm. Repeat for the second pancake. Fill the pancakes with the drained, warm spinach, fold them up, and serve hot on warmed plates.