Stuffed Pancakes with Minced Leek

Summary

Ingredients

• 250 g flour
• 400 ml milk
• 5 egg (s)
• 0.5 teaspoon ½ salt
• 0.5 teaspoon ½ baking powder

For the filling:

• 400 g minced beef
• 1 leek
• 0.5 ½ onion (s)
• 1 clove garlic
• 2 tablespoon tomato paste
• 200 g canned or fresh tomato (s)
• Salt and pepper, black
• Herbs Provence or oregano and thyme
• Cayenne pepper
• Spice mixture (Schuhbeck`s sex spice or curry or Thai curry)
• possibly spice (s)
• Clarified butter
• olive oil
• possibly cheese for gratin

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Instructions

1. Halve the leek, cut into strips and wash well. Finely chop the onions and garlic.
2. Heat 1 - 2 tablespoons of olive oil in a pan, sweat the garlic and onions briefly and add the minced meat. Fry through, then reduce the heat and add the strips of leek. Add tomato paste, tomatoes and spices as needed.
3. The pancakes taste particularly good with a touch of oriental / Indian touch. If you don`t have the spice mixture at hand, you can simply add turmeric, paprika powder, cinnamon, ginger and coriander to taste. Alternatively, you can take curry.
4. Use the mixer to make a pancake batter using the ingredients for the dough. Bake 8 pancakes in a coated pan with a little clarified butter. Preheat the oven to 100 ° C.
5. Spread 2 - 3 tablespoons of the minced meat filling on half of the pancakes and roll up. Place in a baking dish and heat evenly in the oven for about 10 minutes. If you want, you can slice some cheese over it.
6. A mixed salad goes well with it. The pancakes are very juicy, you don`t have to add sauce.