Spinazierol

Puree 100 grams of spinach and a dash of buttermilk with a hand blender. Mix the flour with the baking powder in a bowl and pour in the spinach puree. Beat this well with the rest of the buttermilk. Beat the eggs one by one and season the batter with salt and pepper.

Grind the walnuts with the oil and lemon zest into a coarse pesto. Season with salt and pepper.

Heat a large frying pan and let a little butter melt in it. Pour a full ladle of batter into the pan and turn the pan around to distribute the batter well. Fry the pancake on both sides until golden brown and keep warm on a plate over a layer of boiling water. Bake 4 large or 8 medium-sized pancakes from the batter.

Remove as many coarse stalks from the rest of the spinach as possible and scoop the leaves in a bowl with the walnut pesto, goat cheese and to. Grind a little salt and pepper and spread the spinach over the warm pancakes.

Roll them up immediately and lay them down with a seam on a preheated plate.