Spinach pancakes

Ingredients for 4 servings:

• 5 eggs
• 250 ml milk
• 120 g flour
• 1 pinch of salt
• Fat for frying
• 350 g fresh leaf spinach (alternatively frozen)
• 4 tomatoes
• 2 onions
• 70 g butter
• n. B. salt and pepper, black
• 4 tbsp Parmesan, freshly grated, for sprinkling

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

For the pancakes, mix the flour with the eggs, milk, and salt to form a smooth batter. Let it sit for about 15 minutes. Meanwhile, for the filling, wash the spinach leaves, pick off the stalks, and blanch briefly in boiling water. Rinse in cold water and squeeze out the water (alternatively, warm up 350g of frozen spinach leaves). Peel and deseed the tomatoes. Cut the flesh into small cubes. Dice the onions. Heat about 50g of butter in a pan and sauté the diced onions until translucent. Add the tomato pieces and sauté briefly. Add the squeezed spinach leaves, heat through, and season everything with salt and pepper. Heat the remaining 20g of butter separately and brown, then add to the spinach mixture and keep the filling warm. Now bake large, round, thin pancakes in a greased pan. Fill the hot pancakes with the spinach mixture and roll them up. Serve sprinkled with freshly grated Parmesan cheese.