Savoury pancakes with a cheesy spinach and tomato filling

100g spelt flour
100g gram flour
2 eggs
450ml milk
Pinch salt
For the filling:
1 bag of fresh spinach
1 large onion
25g butter
2tbsp plain flour
10 cherry tomatoes
1tbsp sun dried tomato puree
2 garlic cloves
Ground nutmeg to taste
1tsp vegetable bouillon, in 25ml water
100g gran padamo or parmesan cheese
  • Put the flours and salt in a bowl
  • Add the eggs and a little of the milk
  • Whisk until the mixture is smooth and free of lumps
  • Gradually add the rest of the milk to make a smooth batter
  • Allow to stand for 30 minutes 
  • Chop the spinach roughly and put it into a steamer
  • Steam over a medium heat until just tender (stir occasionally to prevent sticking)
  • Finely chop the onion and cook in the butter
  • After about 5 minutes, when the onion is lightly browned, stir in the flour and cook for around one minute
  • Chop the tomatoes and add them to the onion mixture. Stir over the heat until the sauce thickens
  • Crush the garlic
  • Now add the tomato puree, garlic, nutmeg, stock, salt and pepper
  • Simmer gently for 2 minutes, then mix the spinach in with the sauce
  • Grate the cheese and add
  • Make the pancakes using about 3tbsp of batter per pancake
  • Divide the mixture between the pancakes
  • Roll up and place in an ovenproof dish
  • Bake at 180c for 20 minutes
Original Source: 

Izzy Silvester