Spicy Stuffed Pancakes
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
For the filling:
- 500 g white cabbae, (cut into fine strips)
- 1 red pepper (s) (cut into fine strips)
- 1 onion (s), (cut into thin rings)
- 200 g minced meat, (mixed)
- Salt and pepper, sugar, caraway seeds
- 125 ml water, (hot)
- 1 tablespoon flour
- 3 tablespoon milk
- 150 g sour cream or sour cream
- Lard, for frying
For the crepes:
- 100 grams flour
- 250 ml milk
- 125 ml mineral water
- 3 egg (s)
- salt
- sugar
- Margarine, for baking
Print Recipe
Pin Recipe Instructions
- Heat the lard in a pan.
- First fry the meat well, then add the vegetables. Season with pepper and salt, as well as 1 teaspoon each of sugar and caraway seeds. Fry for 5-10 minutes, turning several times.
- Pour in the hot water and cover and simmer over a moderate heat for 20 minutes.
- Beat the flour with the milk until smooth, add the sour cream and whisk. Pour the mixture into the pan and stir well. Bring to the boil again briefly.
- Put the flour in a bowl. First carefully stir in the milk until smooth, then stir in the mineral water. Add eggs. Season with 0.5 teaspoons each of salt and sugar and stir well.
- Heat the margarine in portions in a small pan (20cm diameter) and gradually bake 6 thin pancakes until light brown.
- The finished pancakes are spread with the filling and rolled up.
- The vegetarian version without minced meat is also very tasty.
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