Pancakes with Spinach and Tomato Sauce
Soft savory pancakes rolled with creamy spinach-ricotta filling and baked in tomato sauce with a spicy kick. Important: do not overfill each pancake or they tear and are harder to roll.
Product list ingredients
- eggs
- onions
- garlic
- spinach
- milk
- mozzarella
- parmesan
- ricotta
- flour
- granulated sugar
- oregano
- chili powder
- canned tomatoes
Ingredients
Pancakes:
- •250 g all-purpose flour
- •2 eggs
- •500 ml milk
- •1 tbsp olive oil, plus extra for frying
- •1/2 tsp salt
- •300 g spinach (fresh or frozen and drained)
- •2 garlic cloves, minced
- •150 g ricotta
- •100 g mozzarella, grated
- •1/2 to 1 tsp chili flakes, to taste
- •Black pepper, to taste
Tomato sauce:
- •1 onion, finely diced
- •400 g canned tomatoes
- •1 tsp oregano
- •1/2 tsp chili flakes (optional, for extra heat)
- •1 tsp sugar
- •Salt, to taste
- •Parmesan, grated, for topping (optional)
Directions
Pancakes:
Whisk flour, eggs, milk, olive oil, and salt into a smooth batter. Rest 10 minutes. Fry thin pancakes in a lightly oiled pan and set aside.
Tomato sauce:
Cook onion in a little olive oil until soft. Add canned tomatoes, oregano, sugar, salt, and optional chili flakes; simmer 10 minutes.
For filling, saute garlic and spinach, then mix with ricotta, mozzarella, chili flakes, and pepper.
Fill each pancake with a modest amount of spinach mixture and roll tightly. Do not stuff too much or they can split.
Spread some tomato sauce in a baking dish, arrange rolled pancakes, cover with remaining sauce and optional parmesan. Bake at 190 C for 15 to 20 minutes.
Photos from the process.
