Spinach Pancakes

Summary

Ingredients

• 120 g spinach leaves or creamed spinach (frozen)
• 225 ml milk
• 80 grams flour
• salt and pepper
• 2 egg (s)
• 1 egg yolk
• nutmeg
• 125 g mozzarella
• 3 stalks basil
• 400 g cherry tomato (s)
• 1 clove garlic
• 400 g turkey breast or chicken breast can be omitted
• 0.5 teaspoon ½ oregano
• 1 pinch (s) sugar
• Olive oil or sunflower oil for frying

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Instructions

1. Thaw the spinach while stirring, squeeze it out well and puree with 100 ml milk (just stir the creamed spinach with the milk is enough). Process the flour with salt, the rest of the milk, eggs, egg yolks and spinach into a smooth dough, season with nutmeg and leave to soak for 30 minutes.
2. Cut the mozzarella into cubes, wash the basil and cut roughly. Wash and halve the tomatoes, peel and finely chop the garlic.
3. Sweat the garlic in 2 tablespoons of oil, fry the turkey breast and cut into small pieces. Add the tomatoes, turkey pieces and oregano to the garlic, season with sugar, salt and pepper and cook for 5 minutes. Then keep warm.
4. Do not bake too thin pancakes from the dough over medium heat and keep them warm in the oven at 50 - 60 ° C. Cover the pancakes with the tomatoes, sprinkle with mozzarella and basil and fold up. Of course, this dish tastes very good for vegetarians even without the turkey breast!