- 100 g Küchenmeister Corn Flour
- 100 g Küchenmeister Wheat Flour T405
- 1 tsp. salt
- 4 eggs
- 1/2 l milk
- 250 g quark
- 350 g cherry tomatoes
- 60 g fresh spinach
- 2 tbsp. pepper
- 1 tbsp. Provençal herbs
Preparation pancake batter:
Mix together the eggs with both types of flour and the salt until smooth. Add the milk and mix everything well. Leave the batter to sit for 30 minutes.
In a frying pan bake each pancake, one after another, with 1 tsp. of oil. Place the baked pancakes in a preheated oven (100°C) to keep warm.
In a bowl, mix together the quark, pepper and Provençal herbs. Wash and dry the tomatoes and spinach. Slice the tomatoes in half. Spread on half of each pancake the pepper quark, and place the tomatoes and spinach on top. Fold the pancakes over the filling and enjoy!