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

Combine eggs and milk. Add flour and salt, beat well. Pour about 1/4 cup batter into a hot greased 6 to 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.

MEAT FILLING:

1 lb. ground beef
1 lb. bulk pork 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 and chopped

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

SAUCE:

1 (29 oz.) jar or 2 (15 oz.) cans 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 scant 1/4 cup meat mixture across center of each pancake. Fold sides over about 1/2 inch. Starting at end closest to you, roll up each pancake. Place in (9x13 inch) shallow baking dishes. Pour half of the sauce over the rolled pancakes in each baking dish. Top with shredded cheese. Bake at 325 degrees for 30 minutes. Makes 10 servings. (Can be frozen. To reheat, bake at 375 degrees for 45 minutes.)