For the pancakes: mix the flour and milk, the batter consistency needs to be watery because these pancakes have to be very thin.

Heat up a medium sized pan, and spray oil on it. This needs to be done for every pancake. Use a ladle to measure the amount of batter, it barely needs to cover the bottom of the pan. Let the pancake cook until it is golden on one side, then flip and cook the other side.

Continue making the pancakes until all batter is used up.

For the filling: chop the hard boiled eggs as small as you can, add them to bowl. Chop spinach and add to bowl. Combine with deviled Ham and Parmesan cheese. Mix well, and set aside.

Make meat sauce as you prefer, I make it with Turkey, but that's just my preference.

Heat the oven to 350°F

After all pancakes are made, set them out on a table or you can do one by one, then place about 1 tablespoon of filling on each pancake. Spread it out so that it is a thin layer that covers the whole pancake.

Tightly roll the pancake so that it doesn't open, but loose enough so that the filling doesn't ooze out.

Place a little meat sauce on a 13×9 baking dish

Place rolled "canelones" on the baking dish side by side. Pour remaining meat sauce over the "canelones" and sprinkle a little bit of cheese over the top.

Bake for about 15 minutes, just to heat everything through.

Serve and enjoy! Usually, 3 is a good portion.