Hearty Filled Pancakes – in 3 Variations
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
For the dough:
- 200 g flour
- 1 pinch (s) salt
- 375 ml milk
- 1 shot mineral water
- 4 egg (s)
- Oil for frying
For the filling: (minced meat filling)
- 2 tablespoons oil
- 200 g minced meat, mixed
- 1 onion (s)
- 3 carrot (s)
- 1 piece (s) celery
- 4 tomato (s)
- 1 bay leaf
- Herbs (oregano, thyme)
- some tomato paste
For the filling: (mushroom filling)
- 250 g mushrooms
- 1 bunch spring onion (s)
- 150 g cooked ham
- 2 tablespoon butter
- 1 teaspoon mustard, medium hot
- 125 ml cream
- 125 ml water
- 1 cube meat stock
- some pepper
For the filling: (vegetable filling)
- 2 carrot (s)
- 1 red pepper (s)
- 100 g mushrooms
- 1 onion (s)
- 1 can corn
- 2 tablespoons oil
- 0.5 ½ cup crème fraîche
- salt and pepper
- 50 g cream cheese, natural
- Herbs
Print Recipe
Pin Recipe Instructions
- For the pancakes, put all the ingredients together in a mixing bowl and use the hand mixer (whisk) to make a smooth dough. Bake the pancakes in hot oil and then fill them with the filling as you like, and can also be topped with cheese at the end.
- For the minced meat filling, heat the oil and fry the minced meat in it. Cut the onion, carrots and a piece of celery into small cubes and add to the minced meat, fry with them. Also dice the tomatoes and add at the end. Add the bay leaf, salt, pepper and herbs to the sauce, season to taste and simmer for 10 minutes. Fill the pancakes with it.
- For the mushroom filling, clean the mushrooms and cut them into leaves. Cut the spring onions into 3 cm wide rings. Dice the ham. Heat the butter, briefly fry the mushrooms, ham and onions. Mix in the remaining ingredients and simmer until the sauce is thick and creamy. Season to taste again before filling!
- For the vegetable filling, wash and clean the vegetables. Cut the carrots, bell pepper and onion (s) into fine cubes, cut the mushrooms into leaves. Steam all the vegetables well in hot oil, but they should still be slightly firm to the bite. Stir in the crème fraiche and season with the spices. Stir the cream cheese into the vegetables before serving.
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