Savory pancakes

Name: savory pancakes
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: 50 g pine nuts; 450 g frozen finely chopped spinach; 250 g ricotta tray; 2 el pesto arrabbiata jar of 135 g; 200 g grilled yorkshire strips; 150 g cheese for pizza bag; 225 g chilled tomato sauce pesto pomodori; 8 pancake natural; 8 slice breakfast bacon

Hearty stuffed pancakes from the oven with spinach, ricotta, ham and breakfast bacon.

Ingredients

50 g pine nuts
450 g frozen finely chopped spinach
250 g ricotta tray
2 el pesto arrabbiata jar of 135 g
200 g grilled yorkshire strips

150 g cheese for pizza bag
225 g chilled tomato sauce pesto pomodori
8 pancake natural
8 slice breakfast bacon

Kitchen Stuff

1 baking dish (25 x 35 cm)

Directions

Preheat the oven to 180 ° C.
Roast the pine nuts for 3 minutes in a frying pan without oil or butter. Let cool on a plate.
Put the thawed spinach in a pan and mix with the ricotta, pesto and ham. Heat for 5 minutes on medium heat. Stir frequently.
Stir in the pine nuts and cheese. Heat the tomato sauce in another pan.
Put 3 tbsp of the spinach mixture on each pancake and roll up.
Place the pancake rolls in an oven dish and spoon the tomato sauce over it. Place a slice of bacon on each roll and sprinkle with the cheese.
Bake for about 30 minutes in the middle of the oven.