Pancake Rolls with Spinach-Ham Filling in Tomato Sauce

For the pancake rolls with spinach-ham filling in tomato sauce, first preheat the oven to 80 °C top and bottom heat. For the pancakes, mix the flour with the salt, eggs and milk to a smooth dough and let it rest for 20 minutes.

In the meantime, wash the spinach, sort it, clean it and let it collapse in boiling salted water. Drain, rinse, squeeze and chop coarsely. Peel the garlic and chop finely. Wash the chili pepper, cut in half lengthwise, remove the seeds and chop finely. Heat 2 tablespoons of oil in a saucepan and sauté the garlic with the chili and pine nuts. Add the spinach, sweat briefly and season with salt, pepper and nutmeg to taste. Remove from heat.

Heat some clarified butter in a skillet and pour in 1 ladle of the pancake batter. Gently turn and tilt the pan to distribute the batter evenly and fry for 2 minutes. Turn and fry for another 2 minutes until golden brown. Keep warm in the preheated oven. Do the same with the remaining batter to fry 7 more pancakes.

For the tomato sauce, peel the shallot and garlic, chop finely and sauté in a saucepan with the remaining olive oil until translucent. Add the tomatoes, season with salt, pepper and oregano and simmer over medium heat for about 10 minutes.

Spread the pancakes out on a work surface and top each with a slice of ham. Spread the spinach thinly on top

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