Wholemeal pancake with spinach and cheese

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Separate eggs. Put the egg whites in a cool place. Stir egg yolk, milk, flour, 1 pinch each of salt and nutmeg until smooth. Let the dough swell for about 20 minutes. Clean and wash the spinach and chop about 1/4 finely. Peel onion and garlic. Dice onion.

2. 2

   Cut garlic into slices. Wash and quarter the tomatoes. Heat 1 tablespoon of oil in a pot. Fry onion and garlic in it. Add the spinach leaves and let them collapse. Add tomatoes and steam for about 5 minutes. Season with salt and pepper. Melt butter and let it cool down a little. Beat egg white until stiff. Stir liquid butter into the dough. Stir in chopped spinach. Fold in the beaten egg white. Heat 1 tablespoon of oil in a large coated pan (28 cm Ø).

3. 3

   Melt butter and let it cool down a little. Beat egg white until stiff. Stir liquid butter into the dough. Stir in chopped spinach. Fold in the beaten egg white. Heat 1 tablespoon of oil in a large coated pan (28 cm Ø). Add the dough and bake for 8-10 minutes. Turn once. Finally, tear the dough into pieces with 2 forks. Bake for another 3-4 minutes while turning. Grate the cheese. Fold the spinach vegetables into the cream. Sprinkle with cheese

4. 4

   Add the dough and bake for 8-10 minutes. Turn once. Finally, tear the dough into pieces with 2 forks. Bake for another 3-4 minutes while turning. Grate the cheese. Fold the spinach vegetables into the cream. Sprinkle with cheese

5. 5

   With 3 people:

Nutrition Facts

KCAL
480 kcal

CARBS
32 g

FATS
28 g

PROTEINS
23 g