Summary

Ingredients

• 250 g flour
• 500 ml milk
• 3 egg (s)
• salt
• g 1,500 spinach
• 2 onions)
• 80 g butter
• pepper
• 500 g tomato puree with tomato pieces
• Cayenne pepper
• 250 g Gouda, medieval in one piece
• Fat for the shape
• nutmeg

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Instructions

1. Mix the flour, milk, salt and eggs into a pancake batter.
2. Clean and wash the spinach.
3. Dice the onions and let them turn to glass in 30 g butter. Add the spinach and let it collapse in the closed pot. Cover and cook for 10 minutes. Season with salt, pepper and nutmeg. Squeeze out in a fine-mesh sieve.
4. Season the tomato puree with salt and cayenne pepper. Grate the cheese.
5. Bake 8 pancakes one after the other from the batter in the remaining fat. Place a pancake in a greased, oven-safe, round dish, on top of which add 1/8 each of the spinach, tomato sauce and cheese, continue like this until all the ingredients have been used up. The last layer should be cheese. Bake in the preheated oven at 250 ° on the 2nd bar from the bottom for 20 minutes.
6. Cut the finished pancake cake into portions and serve.