Minced pancakes au gratin

Name: Minced pancakes au gratin
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 250 g Flour; 7-10 Tbsp salt, pepper, some sugar; 1/4 l milk, 3 eggs (Gr. M); 2 medium-sized onions; 2 Garlic cloves; 2 TABLESPOONS Oil; 500 g chunky tomatoes; 1 TEASPOON dried marjoram; 600 g mixed mince; 3 TABLESPOONS Tomato paste; 8 TSP butter/margarine; 50 g Butter cheese; 1/2 bunch Parsley

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

250 g Flour
7-10 Tbsp salt, pepper, some sugar
1/4 l milk, 3 eggs (Gr. M)
2 medium-sized onions
2 Garlic cloves
2 TABLESPOONS Oil
500 g chunky tomatoes
1 TEASPOON dried marjoram
600 g mixed mince
3 TABLESPOONS Tomato paste
8 TSP butter/margarine
50 g Butter cheese
1/2 bunch Parsley

Directions

1
Mix flour, 1 pinch of salt, 100 ml water, milk and eggs. Let the dough swell for about 20 minutes
2
Peel and chop the onions and garlic. Fry half in 1 tbsp. hot oil. Add tomatoes and marjoram. Bring everything to the boil and simmer for 5-10 minutes. Season to taste with salt, pepper and sugar
3
Fry the rest of the onions and garlic in 1 tablespoon of hot oil. Add minced meat and fry until crumbly. Stir in tomato paste. Season with salt and pepper
4
Heat the fat in portions in a small pan (approx. 16 cm Ø). Bake 8 pancakes one after the other. Spread the minced meat on them and roll up the pancakes
5
Pour the sauce into an ovenproof dish. Put pancakes on top, grate cheese over it. Bake in a hot oven (electric cooker: 200 °C / convection oven: 175 °C / gas: level 3) until golden brown. Wash and chop the parsley and sprinkle over the pancakes
6
Drink: light red wine