Pancake Casserole

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 30 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 250 g flour
  • 3 egg (s)
  • 500 ml milk
  • salt
  • 2 tablespoon sugar
  • 1 bunch parsley, chopped
  • 500 g minced meat
  • 300 g mushrooms, fresh
  • 1 packet tomato (s), cut into pieces (500g)
  • salt
  • pepper
  • herbs Provence
  • 2 onion (s), diced
  • 1 glass red wine
  • cheese
Pancake Casserole
Pancake Casserole

Instructions

  1. Mix the flour, eggs, milk, salt, sugar and parsley into a thin pancake batter. If it is too thick, add water or more milk. Depending on the size of the baking dish, fry 5-6 pancakes, save the remaining batter for the topping.
  2. Fry the minced meat with onions and mushrooms vigorously. Add the tomato pieces and red wine and season with salt, pepper and herbs from Provence. Cook the ragout until the liquid has evaporated.
  3. Fill the prepared pancakes very generously with the minced meat mixture, roll them up and place them side by side in the baking dish. Pour the remaining pancake batter over the top and sprinkle the casserole with cheese.
  4. Bake at 200 ° C until the dough is thick and the cheese is light brown.

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