Summary

Ingredients

For the crepes:

• 200 ml milk, possibly lactose-free
• 100 g wheat flour, e.., Type 405, or buckwheat flour
• 3 egg (s), size. M.
• 1 pinch (s) salt
• some clarified butter

For the filling:

• 170 g spinach, fresher, cleaned and washed
• 40 g onion (s), finely chopped
• 2 slices garlic, finely chopped
• 3 tomato (s), dried in oil
• 1 shot sherry, medium dry
• 160 g ricotta or rainy cream cheese
• salt
• pepper
• nutmeg
• 1 teaspoon olive oil, or alternatively rapeseed oil

Also:

• 500 ml tomato sauce
• 20 g cheese, e.., Parmesan, rated
• 1 scoop mozzarella di Buffalo, plucked
• pepper
• some basil

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Instructions

1. Sift the flour into a slightly taller container, add the milk and eggs. Season with salt and beat very finely (lump-free) with a mixer (hand blender). Let the pancake batter swell for about 15 minutes. The dough should be quite thin (add a little milk if necessary!).
2. Peel onion and chop finely. Cut the pickled tomatoes into very fine strips. Wash the spinach, shorten the long stalks a little if necessary and dry them in the salad spinner.
3. Heat the oil in a pan, fry the onions until translucent. Add the slightly cut spinach, as well as the garlic, tomato strips and the sherry. Steam everything briefly over medium heat, wait until the spinach has collapsed. Mix the ricotta cheese with the spinach and season with salt, pepper and nutmeg.
4. Brush a hot pan with clarified butter and fry the batter in portions to make pancakes.
5. Place equal proportions of the spinach and ricotta mixture in the middle of the pancakes. Place the pancakes on all (4) sides, towards the center, over the spinach filling so that small packets are formed.
6. Pour 1/3 of the tomato sauce into a correspondingly large baking dish. Place the pancake packets with the folded sides down (so that the packets stay closed!) Close together. Pour the remaining tomato sauce over the top and sprinkle with the grated hard cheese.
7. Bake in the oven at 200 ° C for about 20 minutes on the middle rack. Then distribute the torn mozzarella evenly over the top and bake for another 15 minutes until the mozzarella has melted (spread). Garnish with the finely chopped basil and season with a little freshly ground green pepper and serve.