Beat eggs and salt until thick and creamy. Mix flour and baking powder, sift on top and
stir. Add milk and mineral water, stir until smooth and leave to rise for about 20 minutes.
In the meantime, clean spinach, collapse in boiling hot water for 1 minute, then drain.
Cut shallots into wedges. Chop garlic, sauté both in 2/3 of the oil, then add culinary herbs and extinguish with tomatoes. Fold in tomato ketchup, simmer everything together for about 7 min on low heat, then fold in crumbled cheese and spinach. Season with bell pepper, paprika, salt and sugar. Bake pancakes from the dough one after the other. Spread the tomato sauce evenly over the pancakes. Roll up the pancakes and cut them into slices.
Arrange on plates and garnish with rosemary to taste.
Our tip: It is best to use fresh herbs for a particularly good aroma!
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