Pancake casserole

Name: Pancake casserole
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 egg (size M); 250 ml low-fat milk; 7-10 Tbsp Salt; 100 g Flour; 1 knife tip Baking Powder; 750 g deep-frozen leaf spinach; 250 g Tomatoes; 100 g low-fat sheep's cheese (8 % fat); 5 TABLESPOONS Mineral water; 4 teaspoons (5 g each) Oil; 25 g Butter; 1 TEASPOON Instant vegetable stock; 7-10 Tbsp black pepper; 7-10 Tbsp Marjoram

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 egg (size M)
250 ml low-fat milk
7-10 Tbsp Salt
100 g Flour
1 knife tip Baking Powder
750 g deep-frozen leaf spinach
250 g Tomatoes
100 g low-fat sheep's cheese (8 % fat)
5 TABLESPOONS Mineral water
4 teaspoons (5 g each) Oil
25 g Butter
1 TEASPOON Instant vegetable stock
7-10 Tbsp black pepper
7-10 Tbsp Marjoram

Directions

1
Mix egg, 125 ml low-fat milk, 1 pinch of salt, 75 g flour and baking powder well. Leave to swell for about 15 minutes. Put spinach and 4 tablespoons of water in a pot. Cover and cook over low heat for about 15 minutes.
2
Wash, clean and slice the tomatoes. Cut sheep's cheese into cubes. Stir mineral water into the pancake batter. Heat the oil in portions in a pan. 1/4 of the Pfa
3
Bake 3 more pancakes. Melt butter in a pot, dust with 25 g flour and sauté while stirring. Gradually add 125 ml milk and 250 ml water while stirring. Bring to the boil, stir in broth and simmer for 5 minutes.
4
Season spinach with salt and pepper. Spread about half of the spinach on the pancake. Spread tomatoes, except for 3-4 slices, and sheep's cheese, except for 1 tablespoon. Roll up the pancakes.
5
Spread the remaining leaf spinach in a mould. Place the rolls, remaining tomatoes and feta cheese on top, pour sauce over it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 15 minutes.
6
Serve garnished with marjoram.