Crepes with spinach, feta and dried tomatoes

Crepes:

1. Mix all the ingredients of the batter into a homogenous mass. Leave in the fridge for 30 minutes.
2. Heat the pan over medium heat, grease with butter after each pancake.
3. Fry on each side for about 1.5 minutes (until they are browned nicely).

Filling:

1. Heat the pan with a spoonful of butter or oil.
2. Add the crushed garlic and washed spinach. Fry everything until the spinach softens, then set aside to cool.
3. Dice the feta cheese and slice tomatoes into thin stripes.
4. Mix spinach with cheese, tomatoes and sunflower seeds. Finally season with salt and pepper.

Preparation:

1. Put a few spoonfuls of filling on the crepes. Then roll them up.
2. You can eat it either hot or cold.