6 eggs, well beaten
3 c. milk
2 c. flour
3/4 tsp. salt

Combine eggs and milk. Add flour and salt; beat well. Pour about 1/4 cup batter into hot greased 6-7 inch skillet, tilting skillet so batter covers surface. Batter can also be spread into 6 inch rounds on a greased griddle. Turn pancakes when the surface looks dry. Pancakes can be stacked while you bake remaining pancakes. Makes 30 pancakes.

MEAT FILLING:

1 lb. ground beef
1 lb. bulk sausage
1 c. chopped onions
1/2 c. chopped green pepper
2 cloves minced garlic
1 2/3 tbsp. chili powder
1 tsp. salt
1 (10 oz.) pkg. frozen, spinach cooked, drained & chopped

Brown ground beef and sausage. Pour off all but 1 tablespoon fat. Add next 5 ingredients; simmer for 10 minutes. Add spinach; set aside.

SAUCE:

1 (29 oz.) jar meatless spaghetti sauce
1 (8 oz.) tomato sauce
1 c. water
1 tbsp. chili powder
2 c. shredded Cheddar cheese

Combine first 4 ingredients. Spoon 1/4 cup meat mixture into each pancake, roll up. Place in two 9 x 13 inch pans. Pour 1/2 of sauce over each pan. Top with cheese. Bake at 325 degrees for 30 minutes. Makes 10 servings.