Spinach rolls

Ingredients for 2 servings:

• 3 eggs
• 250 g flour
• ¼ liter of milk
• 400 g spinach, fresh (frozen leaf spinach also works)
• 100 g ham, cooked
• 1 garlic clove(s)
• Salt and pepper, nutmeg
• Butter for frying and for the dish
• ¼ liter sour cream
• 1 egg(s)
• some parsley, chopped

Instructions

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

Spinach pancakes rolled and baked

Separate the three eggs. Whisk the egg yolks with the flour and milk until smooth. Add a pinch of salt. Beat the egg whites with a pinch of salt until stiff peaks form and fold in loosely. Heat one teaspoon of butter for each pancake in a frying pan. Spread a ladleful of batter evenly and cook until golden brown on both sides. This mixture will make about four thin pancakes. Steam the trimmed and washed, dripping wet spinach in a saucepan with the lid on until it collapses (about 3 minutes). Finely chop the ham and garlic clove, mix with the squeezed spinach, and season everything with salt, pepper, and nutmeg. Brush the pancakes with this mixture, roll them up, and cut into pieces about 3 cm wide. Grease a small baking dish with butter, place the pancake rolls in it, and pour over the cream mixed with the egg and chopped parsley. Bake for about 30 minutes at 175 degrees Celsius.