Spinach, Tomato and Pine Nut Crepes

Ingredients

• 200 g flour (Type 405)
• 300 ml milk (3.5% fat)
• 2 Eggs
• Salt
• 500 g spinach
• 1 onion
• 1 Garlic clove
• 4 tbsp olive oil
• Pepper
• nutmeg
• 250 g mozzarella
• 100 g hard cheese (e.g., Gouda)
• 300 g cherry tomatoes
• 4 tbsp pine nuts
• 2 stems basil

Instructions

1. 1.

   Whisk flour with milk until smooth, fold in eggs and season with a pinch of salt. Let rest for about 20 minutes.

2. 2.

   Blanch spinach briefly in salted water, shock in ice water, squeeze out excess liquid and roughly chop. Peel onion and garlic and finely dice both. Heat 1 tbsp olive oil in a pan. Add onion and garlic and sauté for 2–3 minutes over medium heat, then stir in spinach and remove from heat. Season with salt, pepper and nutmeg and let cool. Dice mozzarella into small cubes.

3. 3.

   Heat olive oil in a pan and sequentially cook eight thin pancakes.

4. 4.

   Lay each crepe on a sheet of spinach (without liquid) and spread some mozzarella on top. Roll the pancake and place seam side down, two per row, in four greased baking dishes. Grate hard cheese and sprinkle over the rolls. Wash, dry and cut tomatoes as desired; arrange around the rolls. Sprinkle with pine nuts, season tomatoes with salt and pepper, drizzle a little oil.

5. 5.

   Bake in a preheated oven at 200 °C (180 °C fan) for about 10 minutes until golden brown.

6. 6.

   Remove from oven. Wash basil, shake dry, finely chop and garnish the crepes.