Pancakes with bean mince filling

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Beat the eggs and 1 pinch of salt for 3-4 minutes. Sift the flour over the mixture and fold in. Stir in milk. Let the dough swell for about 15 minutes. Clean, wash and chop the beans. Put the beans into boiling salted water and cook for about 15 minutes.

2. 2

   Pour the beans onto a sieve and drain. Peel and finely chop the onions. Wash, clean and roughly dice the tomatoes. Cut olives in half. Heat 2 tablespoons of oil in a pan. Fry the minced meat for about 5 minutes. Add onions and fry for 2 minutes. Season with salt and pepper. Add tomatoes, beans and olives to the mince and fry for another 2 minutes. Keep the mince warm. Wash the herbs and remove the leaves.

3. 3

   Fry the minced meat for about 5 minutes. Add onions and fry for 2 minutes. Season with salt and pepper. Add tomatoes, beans and olives to the mince and fry for another 2 minutes. Keep the mince warm. Wash the herbs and remove the leaves. Stir mineral water into the pancake batter. Heat the remaining oil in portions. Put 1/4 of the herb leaves into the pan (approx. 20 cm Ø), pour 1/4 of the pancake batter on top and bake. Fry another 3 pancakes in the same way. Fill the pancakes with the mince and serve

4. 4

   Stir mineral water into the pancake batter. Heat the remaining oil in portions. Put 1/4 of the herb leaves into the pan (approx. 20 cm Ø), pour 1/4 of the pancake batter on top and bake. Fry another 3 pancakes in the same way. Fill the pancakes with the mince and serve

Nutrition Facts

KCAL
550 kcal

CARBS
24 g

FATS
39 g

PROTEINS
31 g