Pancakes with chili con carne filling

Name: Pancakes with chili con carne filling
Cook time: 55 min
Total time: 55 min
Yield: 4
Ingredients: 200 g Flour; 4 Eggs (size M); 500 ml Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Chillies; 1 TABLESPOON + 8 tsp olive oil; 500 g Minced beef; 1 Garlic clove; 1 can(s) (425 ml) Corn and vegetable mixture (corn, kidney beans, red pepper pieces); 6 Stem(s) Sage; 2 packages (370 g) chunky tomatoes with herbs; 7-10 Tbsp Sugar; 4 TSP Schmand

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
55 mins

TOTAL TIME
55 mins

Ingredients

Servings: 4

200 g Flour
4 Eggs (size M)
500 ml Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Chillies
1 TABLESPOON + 8 tsp olive oil
500 g Minced beef
1 Garlic clove
1 can(s) (425 ml) Corn and vegetable mixture (corn, kidney beans, red pepper pieces)
6 Stem(s) Sage
2 packages (370 g) chunky tomatoes with herbs
7-10 Tbsp Sugar
4 TSP Schmand

Directions

1
Mix flour, eggs and milk with the whisk of the hand mixer until smooth. Season with salt and pepper and let it swell for about 15 minutes. Wash the chillies and cut into fine rings.
2
Heat 1 tablespoon of oil in a frying pan. Sauté the minced meat for about 5 minutes, chopping it up with a spatula. Peel garlic and cut into slices. Season meat with salt and pepper.
3
Add chilli and garlic. Drain the vegetable mixture, rinse and drain. Add the vegetables to the mince and fry for another 8 minutes. Wash sage and dab dry. Put some leaves aside for garnishing.
4
Remove the coarse stems from the remaining sage and chop the leaves. 4 minutes before the end of the cooking time of the meat stir in the tomatoes and sage, bring to the boil and season with salt and sugar. Brush a coated pan with 1 teaspoon of oil each and heat it up.
5
Bake 8 pancakes in it one after the other. Fill the pancakes with chilli and arrange on plates. Put 1 blob of sour cream on each and garnish with sage.