1/4 small white onions, grated
100g frozen spinach, thawed out and drained
1 small white leek, white part only, grated
40g creme fraiche or oatly creme fraiche
200g salmon fillet skinless
Blend pancake ingredients and let them rest in the fridge for 30 minutes.
Saute the onion, leek and garlic for 5 minutes until soft. Add spinach and creme fraiche and cook for 5 minutes. Add half breadcrumbs.
Fry (and flip!) pancakes. Spread a large tablespoon of the spinach mix into a pancake, roll and place in a greased ovenproof dish. Repeat until pan is full and top with a little tomato sauce, cheese and breadcrumbs. Bake in a hot oven for 25 minutes until golden brown and cheese has melted.
Check salmon for bones, prepare in 50g portions and bake. Serve separately