Buckwheat pancakes with spinach

Preparing the dough: All ingredients for the dough must be at room temperature. Melt the butter and let it cool slightly - it must not be hot. Put the milk in a blender, add the rest of the ingredients for the dough (buckwheat flour, 3 eggs, 2 egg yolks, 2 pinches of salt and cooled butter) and mix together. Let the dough rest for about 20 minutes at room temperature. Fry the pancakes on both sides in a pan lightly greased with butter or oil. After frying, stack them on top of each other so that they steam slightly.

Preparing the spinach: Let the spinach soften and remove the excess liquid. Fry the chopped onion in oil until golden brown, then add the crushed garlic (3 cloves). Add the drained spinach, salt and spices and cook together for about 3-4 minutes. Add the remaining 3 eggs, warm cream, and chopped tomatoes to the prepared spinach. Cook briefly while stirring constantly.

Preparation and baking: Spread the pancakes with the spinach filling and place in a buttered baking dish. Sprinkle the surface with grated Balkan cheese and bake in a preheated oven at 170 °C for about 15-20 minutes.