Pancake Cake with Minced Meat and Leek
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 20 mins |
| Total Time | 2 hrs 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
For the dough:
- 3 egg (s)
- 200 g flour
- 200 ml milk
- 150 ml sparkling mineral water
- 1 pinch (s) salt
- 1 pinch (s) sugar
- some clarified butter for frying
For the vegetables:
- 400 g leeks
- 2 tablespoon butter
- 150 g crème fraîche
- some nutmeg
- some parsley
For the meat:
- 700 g minced meat, unseasoned
- 1 large onion (s)
- 1 clove garlic
- 2 tablespoons oil
- a bit salt
- some pepper, freshly ground
- 3 tablespoon tomato paste
- 1 small Can (s) tomato (s), peeled, 400 g
- 2 teaspoons oregano
- 125 ml red wine
For the cast:
- 150 g Emmentaler
- 2 egg (s)
Print Recipe
Pin Recipe Instructions
- This recipe has been a traditional Christmas recipe in our family since my grandma made it for us for Christmas years ago. Now only the keyword pancake cake has to be mentioned and everybody`s tooth is dripping
- But of course you can prepare the recipe at any time. It`s not overly Christmassy in and of itself.
- There are three ingredients to prepare for this recipe: pancakes, leeks and the ground beef. These ingredients are then layered in a round baking dish and baked in the oven.
- For the pancakes, mix the eggs, flour, milk, mineral water, salt and sugar into a batter and leave to soak for 60 minutes. Bake six pancakes from it over medium heat (five servings), always greasing the pan sufficiently with the clarified butter.
- It is ideal if the pan is just as big or, if necessary, a little bit bigger than the baking dish. Otherwise the layering won`t work so well.
- For the leek, first melt the butter. Then add the dripping wet leek, cut into small pieces and cook for 5 minutes. Now add the crème fraîche, season with salt, pepper, nutmeg and parsley and simmer for 10 minutes.
- For the minced meat, heat the oil and fry the meat in it until crumbly. Then add the chopped onion and garlic and cook for five minutes together with the minced meat. Season with salt, pepper and tomato paste and stir-fry for a few minutes. Now add the tomatoes with juice and mash them. Finally add the oregano and red wine and let everything simmer for about 20 minutes over a low heat without a lid.
- Preheat the oven to 200 ° C top and bottom heat.
- Grease a round baking dish and fill it in this order:
- Place a pancake in the baking dish and spread about 1/3 of the minced meat mixture over it. Now spread some grated cheese over it. Take a pancake as the next layer and spread about half of the leek on top. Now comes another pancake and a layer of minced meat.
- Repeat until all ingredients are used. The number of layers can vary depending on the number of servings and the pan size. You may have to divide the minced meat and leek differently. Either way, you end up with a pancake.
- For the topping, whisk the eggs and stir in the cheese. Pour over the last pancake.
- Bake the pancake cake on the middle shelf for about 20 minutes until golden brown.
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