Filled Pancakes with Garlic Spinach

Beat eggs and salt with a mixer (whisk) until creamy, fold in flour. Add milk and mineral water and mix until smooth. Cover and let rest for 20 minutes.

Peel the garlic cloves and shallots, chop the shallots and crush the garlic cloves. Stir 1/3 of the crushed garlic cloves into the pancake batter.

Clean and rinse the spinach, place in a saucepan dripping wet and steam on 1 or automatic 3-4 for about 1 minute. Stir once and drain in a sieve. Crumble the cheese. Heat two tablespoons of oil in a shallow saucepan on 2 1/2 or automatic heat 6-8 and sauté the diced shallots and garlic until translucent. Add the herbs, douse with the tomato pieces and add the tomato ketchup. Cook for 7 minutes on 1 or automatic 3-4. Season to taste with the spices.

Heat a quarter of the remaining oil in a frying pan (diameter 28 cm) on 3 or automatic cooking zone 8-11 and bake four pancakes in sequence on 2 or automatic cooking zone 8-11.

Mix the cheese and spinach into the tomato sauce and spread evenly over the pancakes. Roll up pancakes and cut into slices. Arrange on a plate and sprinkle with rosemary if desired.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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