Spaghetti Pancakes

A great pasta dish for any occasion:

Cook the spaghetti in enough salted water with 2 tsp. butter until tender, then drain.

Cut the tomatoes in half, remove the stalk and seeds and cut into cubes. Rinse the bell bell pepper, remove the stalk, core and separating skins, cut very! finely into cubes.

Steam the bell bell pepper with the clear soup for about 3-4 minutes until soft, then remove from the heat and mix with the diced tomatoes.

Finely dice 100 g of the cheese, add to the vegetable form. Grate the rest and set aside.

Turn the spaghetti into 12 small nests and place them on a board or possibly a frying pan.

Mix the eggs with the milk, salt and pepper, add the grated cheese. Heat about 30 g butter per pancake in a large frying pan.

Put 6 pasta nests in each, fry them on one side and then add half of the egg-cheese-milk.

Spread half of the vegetable-cheese mixture evenly over the spaghetti nests, then flatten the pancakes at low temperature with the lid closed.

fill the pancakes with the ham-whipped cream mixture.

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