Baked, Stuffed Pancakes

For the tomato sauce: Peel and mince onion. Puree peeled tomatoes. Heat oil in a saucepan and sauté onion and tomatoes. Season with salt and pepper and simmer for about 30 minute, then stir in basil.

For the bechamel sauce: Heat butter in a saucepan, stir in flour, then stir in milk. Bring to a boil, stirring constantly. Add bay leaf and season with salt, pepper and nutmeg. Simmer sauce for about 15 minutes, stirring occasionally. 

For the batter: Whisk together flour and milk. Season with salt and pepper, then let rest for 20 minutes. Heat a bit of butter in a nonstick skillet, then ladle in some batter. Cook until golden brown on both sides, then remove and repeat to cook 12 pancakes. 

For the filling: Rinse spinach and drain well. Peel onion and cut into thin strips. Heat 1 tablespoon olive oil in a pan and cook onions. Add spinach and season with salt and pepper. Let cook and mince mixture. Stir in ricotta and half the Parmesan. Stir in egg yolks and season with nutmeg, salt and pepper.

Plate pancakes and add a bit of filling to each, then roll up.