Summary

Ingredients

• 3 egg (s)
• 125 ml milk
• 150 grams flour
• Salt and pepper, possibly herbal salt

For the filling:

• 1 onion (s), diced
• 1 clove garlic, finely diced
• Oil, for frying
• 400 g spinach
• 3 tablespoon crème fraîche
• 2 tablespoon flour

For the sauce:

• 1 onion (s), diced
• 400 g tomato (s), cut into cubes
• 1 zucchini, sliced
• 1 red pepper (s), cut into cubes
• 2 cloves garlic, finely diced
• Salt and pepper, oregano, thyme, rosemary, bay leaf
• 2 tablespoon tomato paste
• Oil, for frying
• Cheese, grated for sprinkling

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Instructions

1. Pancakes:
2. Whisk all the ingredients well together and let them soak.
3. Meanwhile, prepare the spinach: sauté the onions in oil, add the spinach, season, add the finely chopped garlic, add the creme fraiche and dust with flour so that the spinach is not runny.
4. Now prepare the tomato sauce: sauté the onions in oil, add the chopped vegetables, season and stew. Finally add the finely chopped garlic. When everything is done, puree.
5. Now bake the pancakes: heat the oven to 100 °, bake a pancake in a little oil in the pan (on the stove), place on the warmed-up plate in the oven, distribute about 3 heaped tablespoons of spinach on the pancake, bake the next pancake and open lay the first. Continue like this until about 5 pancakes are baked and coated with the spinach, the last layer is a pancake.
6. Finally, pour the pureed tomato sauce over the cake and sprinkle with grated cheese.