Pancakes stuffed with spinach and beets and ricotta baked pumpkin

For beet pancakes: Cook beets in cold water for approx 25 mins. Put in blender one third of milk, beets cut into cubes, salt and half the eggs. Add two-thirds of the flour gradually. Continue blending. Let the dough rest for 15 mins.

For pancakes spinach: Wash the spinach leaves, centrifuging not. Put directly into a covered pot and cook for 5 mins. Mix in the blender the remaining milk, salt, spinach and remaining eggs. Add the remaining flour gradually. Continue beating. Deposar leave the dough for 15 mins.

To cook the pancakes: heating a pan or pancake antiahderente, brush with oil, pour some mixing and baking. Turn and remove from fire.

For the filling: Cut the pumpkin into medium pieces and bake until ready (soft). Remove from the oven and mix with the ricotta.

Pancakes filled with the mixture to warm and serve baking.

José María Sol Fliman & Buttazzoni. Children to eat. Adapted 2016.