Pancakes with Spinach Ricotta Filling

* Stir milk, flour, eggs and a little salt to a smooth dough and swell for 20 minutes.

* Bake pancakes in clarified butter. Rinse spinach, remove stems. Peel onions, garlic, cut into cubes. Blanch tomatoes (scald) and peel. Remove seeds, coarsely dice flesh.

* Sauté onions, garlic in butter, add spinach, sauté. Remove from heat. Mix in tomatoes, ricotta, season with pepper, salt, cinnamon and a pinch of nutmeg. Preheat the stove to 200 °C.

* Fill pancakes with spinach mixture. Form into a greased gratin dish. Stir whipped cream, Parmesan cheese, season with salt and pepper and pour over pancakes. Bake for about 20 minutes.

Tip: Did you know that one bowl of spinach provides almost all the manganese and fiber you need?

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