Spinach and cheese pancakes

Ingredients for 4 servings:

• 150 g flour
• 2 eggs
• 400 ml milk
• some salt
• some pepper, white
• some nutmeg
• 2 tbsp chives, cut into rolls
• some oil for the pan
• 3 shallots, finely chopped
• 2 garlic cloves, finely grated
• 750 g spinach, fresh, or a packet of frozen leaf spinach
• 400 g diced tomatoes or a can of pizza tomatoes
• 150 g cheese, to taste (low-fat versions work very well)
• salt and pepper
• nutmeg
• 1 tbsp oil
• e.g. cress, for decoration
• e.g. radishes, for decoration

Instructions

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

also for calorie-conscious people

For the sauce, place the chopped fresh or canned tomatoes in a saucepan. Add about half of the finely chopped shallots, a grated garlic clove, and salt and pepper. Let the sauce simmer gently for about 30 minutes. Meanwhile, for the pancakes, combine the flour, eggs, and milk into a batter. Make sure there are no lumps of flour in the relatively thin mixture. Season with a little salt, white pepper, nutmeg, and chives. Brush a nonstick pan with oil, heat, and fry the thin pancakes one at a time, brushing with more oil if necessary. Medium heat will take a little longer, but nothing will burn and the pancakes will brown evenly. Depending on the size of the pan, the batter yields 6 to 8 pancakes. Set the finished pancakes aside. For the filling, wash the spinach thoroughly and drain. I always leave the stems on, as they don’t bother me. Now lightly brown the remaining shallot cubes in about 1 tablespoon of oil in a large frying pan or wok. Gradually add the spinach and cook under the lid over medium heat until wilted. Now add the second grated garlic clove, salt, pepper, and nutmeg and mix well. Turn off the heat and let it simmer on the stove for a few minutes. Place the spinach in a colander and collect the water. You can add this to the tomato sauce if you like. Now preheat the oven to 175 degrees (fan oven) and fill the bottom of the baking dish with half of the tomato sauce. Finely chop the drained spinach and fill the pancakes, making sure that none of it leaks over the edges. Work in about half of the cheese in chunks. Cut off the empty edges of the rolled pancakes (and eat them right away) and place them on the tomato sauce. Now spread the remaining sauce over the rolls and top or sprinkle with the other half of the cheese. Bake the pan in the oven for about 20 minutes. Serve on a plate with sliced ​​radishes and cress. Choosing the right ingredients, such as low-fat milk and low-fat cheese, will save you a few calories. With a good pan, you’ll also need very little oil for these pancakes.