Spaghetti Pancakes

Pasta dishes are just always delicious!

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

Cut the tomatoes in half, remove the stalk and seeds and dice. Rinse the bell bell pepper, remove the stalk, core and membranes and dice very finely.

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 put aside.

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

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

Place 6 pasta nests in each, fry 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 fry the pancakes at low temperature with the lid closed.

fill the pancakes with the ham-whipped cream mixture.

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