Pancake rolls with feta cheese and spinach
easy
60 mins
60 mins
Ingredients
- 4 Eggs (size M)
- 250 ml Milk
- 250 ml Mineral water
- 200 g Flour
- 7-10 Tbsp Salt
- 4 Tomatoes
- 1 Onion
- 2 TABLESPOONS Olive oil
- 7-10 Tbsp Pepper
- 7-10 Tbsp dried herbs of Provence
- 7-10 Tbsp a few drops of Tabasco
- 375 ml Vegetable broth (instant)
- 125 ml Tomato juice
- 1 TABLESPOON sauce thickener
- 600 g Spinach
- 1 Garlic clove
- 100 g Sheep's cheese
- 60 g Pine nuts
- 2 TABLESPOONS Whipped cream
- 7-10 Tbsp Oil
- 7-10 Tbsp Tomato and parsley
- 7-10 Tbsp coarse black pepper
Directions
- 1
eggs, milk and mineral water. Stir in flour, season with salt and let rest. For the sauce, wash, clean and cut tomatoes into eighths. Peel and finely dice the onion. Heat 1 tablespoon of olive oil.
- 2
Fry the onion in it. Add the tomatoes, fry briefly. Season with salt, pepper, dried herbs and Tabasco. Deglaze with stock and tomato juice, boil down over high heat for 5 minutes. Add sauce thickener, season again.
- 3
In the meantime, clean, wash and sort the spinach. Peel the garlic and press it through a garlic press. Finely dice the feta cheese. Heat 1 tablespoon of olive oil. Brown the pine nuts and garlic in it.
- 4
Collapse the spinach on top. Fold in the feta cheese and cream. Season with salt and pepper. Put the pancake batter one after the other in a pan (approx. 24 cm Ø) coated with oil from both sides to make 4 golden brown pancakes a
- 5
Spread the spinach filling over it, roll it up and arrange it with the tomato sauce. Serve garnished with dill and parsley.
Nutrition Facts
570 kcal
47 g
31 g
26 g
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