Herb pancakes filled with minced sauce

Name: Herb pancakes filled with minced sauce
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1/4 l Milk; 2 Eggs; 100 g Flour; 1 collar Parsley; 7-10 Tbsp Salt; 400 g Leeks (leek); 200 g Whipped cream; 1-2 TABLESPOONS sauce thickener; 3 Tomatoes; 2 TABLESPOONS Oil; 250 g mixed mince; 7-10 Tbsp Cayenne pepper; 7-10 Tbsp Herb bundles

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1/4 l Milk
2 Eggs
100 g Flour
1 collar Parsley
7-10 Tbsp Salt
400 g Leeks (leek)
200 g Whipped cream
1-2 TABLESPOONS sauce thickener
3 Tomatoes
2 TABLESPOONS Oil
250 g mixed mince
7-10 Tbsp Cayenne pepper
7-10 Tbsp Herb bundles

Directions

1
Milk and eggs sailed. Stir in flour. Wash and chop the parsley. Season dough with salt and herbs and let it rest. In the meantime clean, wash and cut leek into rings.
2
Cook in 200 ml boiling salted water for about 10 minutes. Add cream, bring to the boil. Stir in sauce thickener. Wash, quarter and seed the tomatoes. Cut flesh into small cubes. Heat 1 tablespoon of oil. Fry the minced meat for about 5 minutes. Season with salt and cayenne pepper. Add the tomatoes and stir into the cream sauce. Season to taste again if necessary.
3
Fry the minced meat for about 5 minutes. Season with salt and cayenne pepper. Add the tomatoes and stir into the cream sauce. Season to taste again if necessary. Fry the pancake dough in portions in a pan (approx. 15 cm Ø) coated with remaining oil until you have 4 pancakes. Serve filled with the minced vegetable sauce. Serve garnished with herb bundles as desired