Instructions

Mix flour with salt, milk, and yolks, mix thoroughly and let it rest for about 20 minutes. Then gently fold in the beaten egg whites. Measure the batter with a ladle onto a lightly greased pan and fry on both sides.

I always remove the pan from the heat source when pouring the batter and then spread it out on the pan, it's a bit 'lazier' than pancake batter, so it doesn't want to spread on its own. Immediately spread spinach on each omelette and roll up. From this amount, I made 15 pieces.

Sauté onion and garlic in oil, add milk and frozen spinach. Cover the pot, reduce the heat and let the spinach wilt.

Then gradually stir in the flour to prevent lumps from forming, mix thoroughly, season with salt, and cook, stirring occasionally, until it thickens to the point where it starts to stick to the spoon.

Season to taste, you can add dried garlic or a pinch of ground chili for a more intense aroma and flavor, and season with Podravka seasoning.