Stuffed pancakes with tomato sauce

Name: Stuffed pancakes with tomato sauce
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 2 Eggs (size M); 100 ml Milk; 105 g Flour; 7-10 Tbsp Salt; 200 g Spaghetti; 1/2 package (150 g) frozen peas; 1 Onion; 30 g Butter or margarine; 100 ml Vegetable broth; 1 package (500 g) chunky tomatoes; 7-10 Tbsp Pepper; 125 g cooked ham; 4 TABLESPOONS Oil; 50 g medieval Gouda cheese

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

2 Eggs (size M)
100 ml Milk
105 g Flour
7-10 Tbsp Salt
200 g Spaghetti
1/2 package (150 g) frozen peas
1 Onion
30 g Butter or margarine
100 ml Vegetable broth
1 package (500 g) chunky tomatoes
7-10 Tbsp Pepper
125 g cooked ham
4 TABLESPOONS Oil
50 g medieval Gouda cheese

Directions

1
Mix eggs, 75 g milk, flour and a little salt to a smooth dough and let it swell a little. Cook spaghetti in boiling salted water for about 10 minutes. Add peas to the spaghetti 5 minutes before the end of the cooking time. Peel and finely chop the onion. Melt the fat in a saucepan. Sauté onion in it.
2
Fry the rest of the flour in it. Add stock and tomatoes and bring to the boil while stirring. Season to taste with salt and pepper. Drain spaghetti. Dice ham. Heat the oil until it is portion-white. Fry 4 pancakes from the dough. Add ham to the noodles. Put half of the tomato sauce in an ovenproof dish. Spread spaghetti on the pancakes and fold over. Put the pancakes into the baking dish.
3
Heat the oil until it is portion-white. Fry 4 pancakes from the dough. Add ham to the noodles. Put half of the tomato sauce in an ovenproof dish. Spread spaghetti on the pancakes and fold over. Put the pancakes into the baking dish. Coarsely grate the cheese and sprinkle over the pancakes. Bake in a preheated oven (electric: 200 °C/ gas: level 3) until the cheese has melted