Pancake tortillas à la mexicana

Name: Pancake tortillas à la mexicana
Cook time: 1 h
Total time: 1 h
Yield: 5
Ingredients: 250 g flour, 1 teaspoon baking powder; 3 eggs , 3/8 l milk (Gr. M); 7-10 Tbsp salt, cayenne pepper; 1 (425 ml) Can; 7-10 Tbsp Kidney Beans; 4 medium-sized onions; 1 Garlic clove; 1/2 Head iceberg lettuce; 500 g mixed minced meat; 1 TABLESPOON Oil; 1/2 TEASPOON dried marjoram; 2 TABLESPOONS Tomato paste; 1/8 l Mineral water; 2 TABLESPOONS butter/margarine; 2-3 TABLESPOONS Fresh cream; 75-100 g grated gouda; 7-10 Tbsp Parsley and tomatoes; 7-10 Tbsp to garnish

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 5

250 g flour, 1 teaspoon baking powder
3 eggs , 3/8 l milk (Gr. M)
7-10 Tbsp salt, cayenne pepper
1 (425 ml) Can
7-10 Tbsp Kidney Beans
4 medium-sized onions
1 Garlic clove
1/2 Head iceberg lettuce
500 g mixed minced meat
1 TABLESPOON Oil
1/2 TEASPOON dried marjoram
2 TABLESPOONS Tomato paste
1/8 l Mineral water
2 TABLESPOONS butter/margarine
2-3 TABLESPOONS Fresh cream
75-100 g grated gouda
7-10 Tbsp Parsley and tomatoes
7-10 Tbsp to garnish

Directions

1
Mix flour and baking powder. Mix with eggs, milk and 1 pinch of salt until smooth. Leave to swell for approx. 15 minutes
2
Rinse beans, drain. Peel and roughly dice the onions. Peel and chop the garlic. Clean and wash the salad and cut into fine strips
3
Fry the minced meat in hot oil until crumbly. Fry onions and garlic briefly. Season with salt, cayenne pepper and marjoram. Add tomato paste and beans. Deglaze with 1/4 l water, bring to the boil. Simmer open for 6-8 minutes. Season to taste, keep warm
4
Stir mineral water into the dough. Heat the fat in portions in a small pan (approx. 16 cm Ø). Fry 8-9 pancakes in the dough until golden brown, keep warm
5
Fill the pancakes with salad, minced meat and crème fraîche and fold over. Sprinkle with cheese. Garnish with parsley and tomatoes if desired