Ingredients
For the batter :
150 g / 11/2 cups flour 3 eggs
125 ml / 1/2 cup milk
About 125 ml / 1/2 cup sparkling mineral water
2 tbsp melted butter Salt, to taste
Butter, for frying For the filling:
1 tbsp butter
450 g / 1 Ib fresh spinach, rinsed 2 garlic cloves, finely sliced
250 g / 11/4 cups mozzarella cheese, drained and
sliced
50 g /1/2 cup pine nuts, toasted without fat
Cherry tomatoes, to garnish
Fresh herbs, e.g. sage, tarragon, to garnish
Method : Prep and cook time : 25 min
plus 20 min resting time
1
Preheat the oven to 200C (400F / Gas
Mark 6).
2
To make the batter, beat together
all the ingredients and rest for 20 minutes. If the batter is too thick, add a
little more water.
3
Heat a little butter in a skillet
and make 8-12 thin pancakes from the batter. Set aside and keep warm.
4
To make the filling, melt the butter
in a clean pan and fry the spinach and garlic until the spinach has wilted.
5
Divide the spinach between the
pancakes, top with the cheese and fold the pancakes into quarters.
6
Place the pancakes on a cookie sheet
lined with baking parchment, cover with foil and bake in the oven for about 5
minutes, until the cheese has melted.
Arrange the pancakes on a warmed plate and serve
garnished with tomatoes and herbs.