Summary

Ingredients

• 250 g flour
• 6 egg (s)
• 500 ml milk
• salt
• 1 packet herbs (8-herb mixture), frozen, or as desired
• Clarified butter, or oil, for frying
• 500 g minced meat, mixed
• 1 onion (s)
• 50 g smoked bellies
• 250 g mushrooms, brown
• 150 g cream
• 100 g processed cheese (herb)
• 2 tablespoon parsley, chopped
• salt
• pepper

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Instructions

1. Make a pancake batter with the flour, eggs, salt and milk. The amount of milk can vary slightly. I always do it by feeling. It should be relatively runny, similar to a cream soup. Not too thick, because otherwise the batter cannot spread so well in the pan. Finally stir in the herbs. If you like, you can of course also use fresh herbs to taste. For reasons of time, I take frozen herbs in this case, also because of the variety.
2. For the minced meat and mushroom sauce, fry the finely chopped onion and the diced bacon in a little oil until golden. Add the minced meat and fry until it starts to get crumbly. Add the finely chopped mushrooms and continue frying until most of the liquid has evaporated. Deglaze with the cream, add the processed cheese and simmer for a few minutes on a low heat. Season with salt and pepper and finally stir in the chopped parsley.
3. In the meantime, bake at least 8 pancakes from the batter in oil or clarified butter. (There will probably be more than 8 pancakes. If there are any left over, they can be cut into narrow strips when they are cold and used as a soup.)
4. Fill the pancakes with the minced meat and mushroom sauce and serve.
5. A green or a mixed salad goes wonderfully with it.