Stuffed Pancakes
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 400 g minced meat (turkey)
- 150 g onion (s), finely chopped
- 1 tablespoon paprika powder
- 1 teaspoon tomato paste
- 0.25 liter ¼ beef broth
- some marjoram
- 1 tablespoon oil for frying
- 50 g mararine
- 50 grams flour
- 0.5 liter ½ milk
- 1 pinch (s) salt
- 100 g cheese (Emmentaler), rated
- 140 g flour
- 0.25 liter ¼ milk
- 2 egg (s)
- some oil to fry
Print Recipe
Pin Recipe Instructions
- For the filling, fry the onion in hot oil. Add the chopped turkey and fry briefly. Season as needed. Add tomato paste and toast briefly. Add the paprika powder and marjoram and immediately add the beef stock. Cook well, then let cool down.
- Prepare the pancakes: Mix 140 g of flour, 0.25 l of milk, 2 eggs and 1 pinch of salt to form a smooth, thick dough. Now add enough milk to make a thin dough (if you want, you can also use some mineral water, this will make the dough a little fluffier). Bake thin pancakes in portions with a little oil in a pan.
- For the bechamel sauce, stir 50 g of flour into 50 g of hot margarine and toast briefly (be careful not to burn it). Pour 0.25 l milk on top and bring to the boil, stirring constantly, to form a thick single-make sauce. Season with salt. Let cool and then stir the grated cheese into the mixture.
- Now spread the filling thinly on the pancakes and roll them up. Repeat this until all the pancakes are filled and rolled up. Place in a heat-resistant casserole dish and spread the bechamel sauce over it.
- Bake in a preheated oven at 200 ° C for approx. 10 minutes. Serve immediately.
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