Spinach Pancakes with Quark, Balkan Cheese, and Arugula

Instructions

• 1
  In a small sealable bowl, combine quark, finely grated garlic, finely chopped chives and basil, salt and pepper, and mix everything thoroughly. Close the bowl and set it aside for a while (preferably in the refrigerator).
• 2
  Pour milk into a blender, add spelt flour, eggs, baby spinach, and salt, and blend everything thoroughly until a smooth batter forms.
• 3
  Heat a few drops of olive oil in a pan (Ø 27 cm) over medium heat. Pour a portion of the prepared batter into the hot pan, form a thin pancake, and cook for 30 seconds on each side over medium heat. Continue this way until all the batter is used. Before cooking each new pancake, lightly drizzle the pan with olive oil.
• 4
  Once the pancakes are ready, take the prepared mixture out of the refrigerator. Spread the prepared mixture over the entire surface of each pancake, and add roughly crumbled Balkan cheese and arugula to each.
• 5
  Finally, roll up each pancake, cut it in half, and serve.
• 6
  You can let the pancakes rest in the refrigerator for approximately 1–2 hours before serving.