← All recipes

🍽️ Pancake Rolls

485 kcal · 30 min · 4 servings

Ingredients

• 150 g wheat flour
• 3 eggs
• salt
• pepper (from the mill)
• 300 ml milk
• 200 g mozzarella
• 5 dried tomatoes (in herb oil)
• basil (to taste)
• 1 tsp balsamic vinegar
• 150 g spinach
• 50 g arugula
• 2 tbsp pine nuts
• 5 leaves basil
• 40 g pecorino (freshly grated)
• butter (for frying)
• basil (for garnish)
• dried tomatoes (for garnish)

Instructions

1. 1. Whisk flour, eggs, salt, pepper, and milk together in a bowl.
2. 2. Let the batter rest for about 30 minutes.
3. 3. Take the mozzarella portion and squeeze it well to remove excess moisture.
4. 4. Finely chop the drained mozzarella, the dried tomatoes, and the basil leaves.
5. 5. Mix the chopped ingredients with a little oil from the tomato jar.
6. 6. Season the filling with vinegar, salt, and pepper to taste.
7. 7. Wash the spinach and remove tough stems.
8. 8. Set aside a few nice spinach leaves for later.
9. 9. Put the remaining wet spinach into a pot.
10. 10. Heat the pot over medium heat and stir until the spinach wilts.
11. 11. Place the spinach in a colander and rinse it briefly with cold water.
12. 12. Let the spinach drain and squeeze it firmly to remove remaining moisture.
13. 13. Roughly chop the squeezed spinach.
14. 14. Wash the arugula and chop it finely.
15. 15. Toast the pine nuts in a pan without fat.
16. 16. Roughly chop the toasted pine nuts.
17. 17. Chop the basil finely.
18. 18. Mix the chopped spinach, arugula, pine nuts, basil, and Pecorino cheese.
19. 19. Season the green filling with salt and pepper.
20. 20. Put the reserved spinach leaves and half of the pancake batter into a blender.
21. 21. Blend the mixture into a smooth green paste.
22. 22. Heat a pan with a little butter.
23. 23. Fry three to four small pancakes from the green batter portion.
24. 24. Fry three to four small pancakes from the light batter portion.
25. 25. Spread the mozzarella filling onto the light pancakes.
26. 26. Roll the light pancakes up tightly.
27. 27. Cut the light roulades into thick slices.
28. 28. Place a piece of dried tomato and a basil leaf on each slice.
29. 29. Secure each slice with a wooden skewer.
30. 30. Spread the spinach filling onto the green pancakes.
31. 31. Roll the green pancakes up tightly.
32. 32. Cut the green roulades into slices.
33. 33. Secure each slice with a wooden skewer.
34. 34. Serve the roulades lukewarm.

Nutrition per serving

• kcal: 485
• Protein: 25 g · Fett/Fat: 23 g · Carbs: 42 g