Mix eggs, milk and salt. Mix flour and baking powder, add and stir in. Let the dough swell for about 15 minutes. In the meantime, clean and wash the spinach and cut it into fine strips. Put sour cream in a bowl.
Peel garlic, press through a garlic press and add. Finely crumble 50 g feta cheese and stir into the cream. Wash the chives, dab dry and cut into fine rolls. Clean and wash the parika and cut into fine cubes. Add chives and paprika, up to 1 teaspoon each for garnishing, to the cream. Season to taste with salt and pepper. Heat the fat in a pan (approx. 24 cm Ø). Fry 4 thick pancakes from the dough. Pour some batter into the pan, sprinkle with spinach and fry on each side for about 2 minutes until golden brown. Roll up the pancakes so that the spinach side is rolled inwards.
Season to taste with salt and pepper. Heat the fat in a pan (approx. 24 cm Ø). Fry 4 thick pancakes from the dough. Pour some batter into the pan, sprinkle with spinach and fry on each side for about 2 minutes until golden brown. Roll up the pancakes so that the spinach side is rolled inwards. Crumble the remaining feta cheese and garnish with the remaining chives and paprika. Cut the pancake rolls diagonally in thirds and serve with the cheese dip