Stuffed pancakes with tomato sauce

1.

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