Stuffed pancakes with turkey and spinach

Ingredients for 4 servings:

• 90 g flour (wholemeal flour)
• 55 g flour (wheat flour)
• 1 tbsp olive oil
• 2 eggs
• Salt
• 150 ml milk
• 150 ml mineral water
• 350 g turkey schnitzel
• 1 onion(s)
• 4 tomatoes
• 300 g spinach (frozen)
• salt and pepper
• 2 tbsp olive oil
• 100 g cream cheese

Instructions

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

Thaw the spinach leaves. Blanch, peel, and dice the tomatoes. Peel and dice the onions. Finely dice the turkey. Mix the two types of flour, olive oil, eggs, salt, milk, and mineral water into a batter and let it swell for about 30 minutes. Heat the olive oil in a pan and brown the turkey, then add the onions and fry briefly. Add the spinach and tomatoes and cook until the liquid has almost evaporated. Season with salt, pepper, and a little nutmeg. Heat a small frying pan, add 3-4 tablespoons of batter, and let it spread in the pan. Cook the batter on both sides until golden brown, then keep the finished pancakes warm in the oven. Spread the pancakes thinly with cream cheese, spread the meat and spinach filling on top, and fold them over.