Summary

Ingredients

For the dough:

• 200 g flour
• 300 ml milk
• 2 egg (s)
• 1 pinch (s) salt
• 5 g bakin powder

For the filling:

• 500 g minced meat, half pork & half beef
• 1 small Can (s) mushrooms
• 1 cup sour cream
• 1 leek
• 1 onion (s)
• 1 clove garlic
• 1 bell pepper (s), roasted
• Salt and pepper from the mill, to taste
• Pepper (s), red, to taste
• 1 small Can (s) tomato (s), peeled
• oregano
• basil
• salt and pepper
• Parmesan or Gouda cheese to taste

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Instructions

1. Fry the minced meat in a pan until crumbly with a little vegetable oil, stew the finely chopped onion and garlic over a low heat for about 10 minutes, now cut the leek stick once lengthways and cut the halves into thin pieces, like the bell pepper and
2. Cut the mushrooms into small slices and mix everything for the mince. Sauté briefly, mix in the sour cream, season everything with the spices and simmer for about 10 minutes over low heat.
3. In that time you can already make the pancake batter. Mix all the ingredients well, work into a smooth dough and set aside so that it can swell.
4. Now make 6 beautiful pancakes out of the dough in the 22Ø pan with a little oil.
5. Divide the finished filling into 6 portions, distribute on the pancakes and roll up from the filled side and place in a baking dish. Repeat this until everything is ready in the baking dish.
6. Puree the peeled tomatoes, season with oregano, basil, salt and pepper. Pour a little over the pancakes and sprinkle with grated cheese.
7. Bake in the oven at 180 ° for about 15-20 minutes so that the cheese is golden yellow.
8. A mixed salad goes well with it.