Pancakes with meat and creamy spinach sauce

Prepare the meat filling. Clean 200 g of onion, wash, cut into 4*4 mm cubes, sort 10 g of cilantro, wash, remove tough parts, and chop finely.

Clean the veal, wash it, and cut it into 4*4 mm cubes.

Pour vegetable oil (50 g) into a hot skillet, add the prepared meat, fry until golden brown, and add the onion. Sauté the onion with the meat, add salt (7 g), and add spices (black pepper (2 g), coriander (2 g)).

Drain the contents of the pan in a colander to remove excess oil. Then add chopped cilantro and mix thoroughly.

Bake pancakes. Slightly warm the milk, add eggs, salt, sugar, baking soda, and 20 g of vegetable oil, and mix well;

Mix in the wheat flour and stir well until a uniform mass is achieved;

Let the dough rest for 10-15 minutes to rise.

Fry on a pancake pan in vegetable oil on both sides until golden brown. Vegetable oil for frying 80 g;

Spread melted butter on the ready pancake.

Next, prepare the sauce. Sauté onion (200 g) and garlic in vegetable oil for about 1-1.5 minutes (until the onion becomes soft and stops being crunchy);

Then add fresh spinach and sauté for about 30 seconds, add salt and pepper;

Add cream and let the sauce thicken.

Wrap the prepared filling in pancakes like a rectangular envelope.

Fry in a pan until a golden crust forms (1 min.).

Place the pancakes on a plate, drizzle with sauce, and garnish with halved cherry tomatoes and parsley leaves.