Spinach crespelle with ham and tomatoes

Ingredients for 4 servings:

• 3 eggs
• 150 g flour
• 200 ml milk
• 3 tbsp carbonated mineral water
• 1 onion(s)
• 1 garlic clove(s)
• 3 tbsp oil
• 500 g iglo creamed spinach with the Blubb
• 3 tomatoes
• ½ tsp, leveled salt
• ½ tsp, leveled pepper
• 2 tbsp diced ham
• 2 tbsp cream cheese spread
• 100 g soft cheese, alternatively sheep’s cheese
• 50 g Gouda, grated
• 50 g pine nuts
• 1 tbsp butter for the mold

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 5 minutes

The dish is easy to prepare.

Make a pancake batter from flour, eggs, a pinch of salt, and mineral water. Let it sit for 10 minutes. Cook the pancakes in a hot pan with 2 tablespoons of oil. Let it cool slightly. Finely dice the onion and garlic clove and sauté with 1 tablespoon of oil until translucent. Add the spinach and let it thaw. Season with salt and pepper. Deseed the tomatoes, finely dice the flesh, and add to the spinach. Grease a baking dish with butter. Spread the pancakes with cream cheese and sprinkle with diced ham. Spoon the spinach mixture on top and spread. Sprinkle with cubes of soft cheese and roll up the pancakes. Cut into slices with a sharp knife and place cut-side up in the baking dish. Spread the remaining filling on top. Briefly toast the pine nuts in a dry pan. Sprinkle the casserole with pine nuts and grated cheese and bake in the oven at 200 degrees Celsius for 10-15 minutes. Note: This dish sounds very complicated, but it isn’t. You can even make it the day before and bake it briefly the next day.