Spinach and Sheep's Cheese Pancakes

Mix 200 g flour, 4 eggs, 3 tbsp oil, a pinch of salt, 200 ml milk and 50 ml mineral water to make a batter. Leave to stand. Thaw 450 g frozen spinach. Peel and finely dice 1 onion and 1 garlic clove and sweat in 1 tbsp oil with 60 g pine nuts. Add the spinach and heat through. Fry 4 pancakes in oil and fill with the spinach mixture. Scatter with 100 g diced sheep's cheese. Roll up the pancakes and cut into 3 cm pieces. Mix 200 g sour cream with salt, pepper and 2 good pinches of stock granules. Serve the pancake pieces on plates with the dip. Serve hot.