Pancake brochettes with Parma Jam AOP

Ingredients

For 8 servings

• •4 4 eggs
• •320 g 320 g milk
• •130 g 130 g flour
• •1 c. à café 1 teaspoons of tomato concentrate
• •1 c. à soupe 1 tablespoons of boiled and mixed spinach
• •half-salt butter
• •salt and pepper
• •300 g 300 g Parma Jam AOP
• •400 g 400 g fresh cheese spread
• •denoted green olives

Method

1. 1.For pancakes: beat eggs with flour, then dilute with milk. Season with salt and pepper. Then let the dough rest in the refrigerator for 30 minutes.
2. 2.Then divide the dough into three bowls: add the spinach in the first, the tomato concentrate in the second and leave the third serving of plain dough.
3. 3.Heat and grease a skillet with a little butter, then pour a layer of dough. Cook the pancake on both sides. Continue until the dough is exhausted.
4. 4.For mounting: place the natural pancakes on the worktop, spread over a little cheese spread and overlay 2 slices of Parma Jam. Repeat the operation with the "green pancakes" to finish with the "red pancakes". Roll the preparations in tight rolls, then cut into 2 cm high slices. Plant the resulting rolls on skewers and decorate with green olives.