Summary

Ingredients

For the dough:

• 400 g flour
• 4 egg (s)
• 0.75 liter ¾ milk
• salt
• some herbs, finely chopped
• some chili powder
• Fat for frying

For the filling:

• 200 g ricotta
• 400 g spinach (frozen)
• 1 tablespoon basil, dried
• 4 sage leaves, finely chopped
• 100 g parmesan, rated
• 450 g tomato (s), peeled from the can
• 2 cloves garlic, finely chopped
• 1 tablespoon olive oil
• salt and pepper
• 2 pinches sugar
• nutmeg
• 25 g butter
• 25 g flour
• 300 ml milk, low-fat
• 1 bay leaf
• Butter for the mold

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Instructions

1. For the dough, sieve the flour into a bowl and add a pinch of salt. Gradually stir in a little milk, the finely chopped herbs, the chili powder and the eggs. Mix the dough with the rest of the milk until smooth. The dough should run viscously from the spoon.
2. Heat some fat in a pan, cover the base thinly with a little batter, bake until golden and turn. Bake on a moderate heat. Bake pancakes from the batter one by one until the batter is used up. The amount is enough for about ten medium-sized, thin pancakes.
3. For the filling, heat some olive oil in a small saucepan and briefly toss the garlic in it, cut the tomatoes into small pieces and add, season with salt and sugar and stew for about ten minutes.
4. Thaw the spinach in a saucepan. Mix the ricotta with spinach, 50 g Parmesan, basil and sage and season with salt, pepper and nutmeg.
5. For the bechamel sauce, slowly bring the milk with the bay leaf to the boil. Melt the butter in another saucepan. Scatter the flour and sauté on a low heat for 1 - 2 minutes. The flour must not brown. Remove the saucepan from the fire and the bay leaf from the milk.
6. Gradually pour the milk into the roux and stir again and again until smooth to avoid lumps. Bring slowly to the boil and continue to cook, stirring constantly, until the sauce becomes thick. Cook for 2 - 3 minutes on the lowest heat and season with the spices.
7. Fill the pancakes with the ricotta mixture, roll them up and then layer them in a buttered casserole dish. First add tomato sauce, then bechamel sauce. Scatter the rest of the parmesan on top and grill in the oven at 200 ° C for about 20 minutes.