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🥤 Pancakes with Ricotta-Spinach Filling and Cocktail Tomatoes

728 kcal · 30 min · 4 servings

Ingredients

• 150 g flour
• 100 g buckwheat flour
• 500 ml milk
• 2 eggs
• 0.5 tsp salt
• butter (for frying)
• 600 g spinach
• salt
• 2 garlic cloves
• 1 shallot
• 4 tbsp olive oil
• 400 g ricotta
• 50 g grated parmesan
• lemon juice
• pepper (freshly ground)
• 250 g cherry tomatoes
• basil
• grated parmesan

Instructions

1. 1. Put both types of flour into a bowl.
2. 2. Stir in the milk until the batter is smooth.
3. 3. Stir in the eggs and the salt.
4. 4. Let the batter rest for approx. 10 minutes.
5. 5. Fry 8 pancakes in hot butter.
6. 6. Preheat the oven to 200°C top heat.
7. 7. Wash the spinach.
8. 8. Remove the tough stems from the spinach.
9. 9. Blanch the spinach briefly in salted water (cook briefly in boiling water).
10. 10. Cool the spinach under cold water.
11. 11. Squeeze the spinach dry.
12. 12. Finely chop the spinach.
13. 13. Peel the garlic.
14. 14. Finely chop the garlic.
15. 15. Peel the shallot.
16. 16. Dice the shallot finely.
17. 17. Heat 2 tbsp of oil in a pan.
18. 18. Sauté the shallot, garlic, and spinach briefly.
19. 19. Mix the mixture with the ricotta.
20. 20. Mix the mixture with the Parmesan.
21. 21. Season the filling with lemon juice.
22. 22. Season the filling with salt.
23. 23. Season the filling with pepper.
24. 24. Fill the pancakes with the mixture.
25. 25. Roll up the filled pancakes.
26. 26. Place the pancakes on a baking sheet lined with baking paper.
27. 27. Wash the cocktail tomatoes.
28. 28. Halve the cocktail tomatoes.
29. 29. Place the tomatoes on the baking sheet.
30. 30. Drizzle everything with the remaining oil.
31. 31. Salt the tomatoes.
32. 32. Pepper the tomatoes.
33. 33. Bake everything in the oven for approx. 10 minutes.
34. 34. Garnish with basil.

Nutrition per serving

• kcal: 728
• Protein: 32 g · Fett/Fat: 39 g · Carbs: 61 g