Summary

Ingredients

• 300 g flour
• 500 ml milk
• 3 egg (s)
• 1 pinch (s) salt
• 500 g minced meat, half and half
• 2 tablespoon olive oil
• 1 onion (s)
• 1 clove garlic
• 1 teaspoon, leveled salt
• 1 teaspoon, heaped basil
• 1 small Can (s) tomato (s), peeled
• 4 bell peppers, roasted or fresh
• 200 g mushrooms, sliced
• some rosemary
• Tomato paste to thicken the sauce
• chili
• Paprika powder

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Instructions

1. Separate the eggs, whip the egg whites until stiff and put in the refrigerator.
2. Heat the saucepan over a high flame and add the olive oil.
3. Fry the minced meat until crumbly, add the diced onion, crushed garlic, peppers, finely chopped, add and then deglaze with canned tomatoes. Season the sauce well to taste and switch back to the low heat and simmer for ½ hour. Add the mushrooms after about 20 minutes, they should not overcook.
4. While the Bolognese is simmering, we continue with the batter:
5. Mix the flour, egg yolk and a pinch of salt in the milk until smooth. Now fold the stiffly beaten egg white into the dough.
6. Now heat some vegetable oil in the pan and use a soup ladle to spread the batter in the pan and bake on both sides so that they get a good golden brown color.
7. Now season the Bolognese to taste, add seasoning if necessary and thicken with tomato paste or something similar if necessary.
8. Now distribute one part on half the pancake and fold the other half over it.
9. You can also make a fresh salad.