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🍽️ Spinach and Mozzarella Pancakes

580 kcal · 30 min · 4 servings

Ingredients

• 150 g flour
• 3 eggs
• 125 ml milk
• 125 ml sparkling mineral water (as needed)
• 2 tbsp liquid butter
• 1 pinch salt
• 500 g fresh leaf spinach
• 2 garlic cloves
• 250 g mozzarella
• 40 g pine nuts
• 2 tbsp butter
• salt
• pepper (from the mill)
• nutmeg
• cherry tomatoes (for garnishing)
• herbs for garnishing (e.g. sage, tarragon)

Instructions

1. 1. Whisk all dough ingredients with the melted butter until smooth.
2. 2. Let the dough rest for 30 minutes.
3. 3. Add a little mineral water if the dough seems too thick.
4. 4. Wash the spinach, pick it clean, and spin it dry.
5. 5. Peel the garlic and slice it finely.
6. 6. Drain the mozzarella and slice it.
7. 7. Toast the pine nuts in a separate pan without fat until golden brown.
8. 8. Preheat the oven to 200 degrees Celsius (top and bottom heat).
9. 9. Heat some butter in a non-stick pan.
10. 10. Bake 8 to 12 thin pancakes one after the other.
11. 11. Sauté the spinach with the garlic in butter until it wilts.
12. 12. Season the filling with salt, pepper, and nutmeg.
13. 13. Spread the spinach mixture onto the pancakes.
14. 14. Place the mozzarella slices on top.
15. 15. Fold the pancakes into quarters.
16. 16. Place the filled pancakes on a baking sheet lined with baking paper.
17. 17. Cover the tray with aluminum foil.
18. 18. Bake the pancakes in the oven for about 5 minutes until the cheese melts.
19. 19. Arrange two pancakes each on pre-warmed plates.
20. 20. Sprinkle them with the toasted pine nuts.
21. 21. Garnish the dish with tomatoes and fresh herbs.

Nutrition per serving

• kcal: 580
• Protein: 28 g · Fett/Fat: 32 g · Carbs: 38 g