Fluffy Spinach and Ham Pancakes with Tomato Sauce

Ingredients

• 250 g flour
• 1 pinch salt
• 2 Eggs
• 550 ml milk
• 300 g fresh spinach leaves
• Salt
• 1 Garlic clove
• 1 red chili pepper
• 4 tbsp olive oil
• 2 tbsp pine nuts
• pepper (ground)
• nutmeg
• 40 g clarified butter
• 8 slices cooked ham
• 1 Shallot
• 1 Garlic clove
• 500 g diced tomatoes (canned)
• 1 tsp Dried oregano

Instructions

1. 1.

   Preheat the oven to 80 °C with upper and lower heat. For the pancakes, whisk flour with salt, eggs, and milk into a smooth batter and let rest for 20 minutes. Meanwhile, wash, trim, and blanch spinach in boiling salted water until wilted. Drain, shock in cold water, squeeze out excess moisture, and roughly chop. Peel garlic and finely mince. Wash chili, halve lengthwise, deseed, and finely mince. In a pot heat 2 tbsp oil and sauté garlic with chili and pine nuts.

2. 2.

   Add spinach, cook briefly, season with salt, pepper, and nutmeg, taste, then remove from heat. In a pan, warm some clarified butter and pour in one ladle of pancake batter. Tilt the pan to spread batter evenly and fry for 2 minutes. Flip and fry another 2 minutes until golden brown. Keep warm in the preheated oven. Repeat with remaining batter and bake an additional 7 pancakes.

3. 3.

   For the tomato sauce, peel and finely mince shallot and garlic, then sauté in the remaining olive oil until translucent. Add tomatoes, season with salt, pepper, and oregano, and simmer for about 10 minutes over medium heat. Spread pancakes on a work surface and top each with a slice of ham. Thinly spread spinach over the ham, roll up the pancakes, and place them upright in the tomato sauce. Serve immediately.