Pancakes with vegetable filling and cheese

Ingredients:

• 1.5 tbsp. dry pancake mix
• 1 cup of water
• 2 tbsp. l. olive oil
• 1 medium onion, chopped
• 2 carrots, peeled and chopped
• 1 clove garlic, finely chopped
• 450 g frozen spinach, thawed and squeezed out
• 2 chopped plum tomatoes
• 1 teaspoon of salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup chopped fresh basil leaves
• 1/4 tbsp. grated parmesan + 1/4 tbsp.
• 220 gr. mascarpone cheese
• 1 and 1/4 tbsp. grated mozzarella
• 0.5 - 3/4 cup whole milk

Preparation:

1. In a medium bowl, combine the pancake mix and water. Knead until smooth. Heat a large nonstick skillet over medium-high heat. Fry 12 pancakes, each approximately 13 cm in diameter. Transfer to a plate and set aside.
2. Heat olive oil in a large skillet. Add the onion, carrot, and garlic and sauté until softened, about 5 minutes. Add the spinach, tomatoes, salt, and pepper. Stir. Transfer the vegetable mixture to a large bowl. Add the basil, 1/4 cup Parmesan, and mascarpone cheese. Stir.
3. Preheat oven to 175°C. Lightly grease a 22x32 cm baking dish (or individual pans).
4. Fill the pancakes with about half the filling: Place a crepe on a work surface, spoon 2 tablespoons of the vegetable mixture onto it, and sprinkle with a little mozzarella. Roll the filling into the pancake and place it in a baking dish. Assemble the remaining pancakes in the same manner, arranging them in two layers in the baking dish and sprinkling with grated mozzarella.
5. Place the remaining vegetable mixture in a blender along with 0.5 cups of whole milk. Blend until smooth, adding up to 1/4 cup more milk if needed to thin the sauce.
6. Pour the sauce over the filled blintzes. Sprinkle with the remaining 1/4 cup Parmesan. Bake until the cheese is melted and the vegetables are heated through, about 25 minutes. Serve immediately.