Pasta dishes are always a good idea!
For the crêpes, melt the light butter, cool and mix with the salt, flour, eggs, 125 ml of milk and the mineral water. Let the crêpes dough rest for 15 min.
Clean the spinach, rinse, shake dry and chop coarsely. Peel and chop the shallot. Mix the cream cheese with the remaining milk. Fry the pine nuts in a frying pan. Cut ham into 1/2 cm wide short strips.
3. Melt 2 tbsp. special vegetable fat. Brush a coated frying pan thinly with it and bake the crêpes in portions. Keep warm in the stove at 100 degrees (gas: level 1/2) with the lid closed. 4. fry the shallot in the remaining fat. Sauté spinach in it until al dente and season with salt. Spread cream cheese cream on crêpes. Spread spinach, ham and pine nuts evenly on top. Bring the crêpes to the table twisted into bags.
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