Filled pancake with spinach

Name: Filled pancake with spinach
Cook time: 35 min
Total time: 35 min
Yield: 2
Ingredients: 2 Eggs; 1/4 l Milk; 100 g Flour; 7-10 Tbsp Salt; 500 g young leaf spinach; 1 Garlic clove; 1 Onion; 30 g Butter or margarine; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 1 big tomato; 50 g Ricotta cheese; 1 (150 g) Pouch of sauce hollandaise (from the refrigerator); 7-10 Tbsp Parsley

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 2

2 Eggs
1/4 l Milk
100 g Flour
7-10 Tbsp Salt
500 g young leaf spinach
1 Garlic clove
1 Onion
30 g Butter or margarine
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
1 big tomato
50 g Ricotta cheese
1 (150 g) Pouch of sauce hollandaise (from the refrigerator)
7-10 Tbsp Parsley

Directions

1
Mix eggs, milk, flour and salt to a smooth pancake batter. Cover and let it swell for about 20 minutes. Sort the spinach, wash thoroughly and drain. Peel garlic and onion.
2
Finely dice onion, press garlic through a garlic press. Heat 10 g fat in a pot. Sauté onion and garlic in it, add spinach and let it collapse. Season with salt, pepper and nutmeg and steam for 2-3 minutes.
3
Wash the tomato, dab dry, cut in half and remove seeds. Cut tomato halves into cubes. Grate ricotta roughly. Heat the remaining fat in a pan and bake 2 large pancakes one after the other. Warm up the hollandaise sauce.
4
Spread the spinach and ricotta on the pancakes and pour some sauce over them. Fold the pancakes over, cover with the remaining sauce and sprinkle with diced tomatoes. Serve immediately garnished with parsley.