Pancakes with minced meat filling

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Mix eggs, milk, 1/2 teaspoon salt and flour to a smooth dough. Leave to swell for about 30 minutes. Wash and clean the zucchini and cut into sticks. Clean, grate and slice the mushrooms. Peel and chop onion.

2. 2

   Wash, clean and halve the tomatoes. Heat 2 tablespoons of oil in portions in a pan (approx. 20 cm Ø). Bake 4 pancakes one after the other, keep warm. Heat 1 tablespoon of oil and fry the minced meat. Add onion, zucchini and mushrooms and fry for about 1 minute. Add 500 ml water and crème fraîche, bring to the boil. Stir in stock and simmer for 4-5 minutes at low heat. Stir the sauce thickener into the minced meat sauce, simmer for 1 minute. Add tomatoes to the minced meat sauce and cook for 1-2 minutes. Season to taste with salt and pepper.

3. 3

   Add 500 ml water and crème fraîche, bring to the boil. Stir in stock and simmer for 4-5 minutes at low heat. Stir the sauce thickener into the minced meat sauce, simmer for 1 minute. Add tomatoes to the minced meat sauce and cook for 1-2 minutes. Season to taste with salt and pepper. Spread the sauce over the pancakes, fold the pancakes over. Serve garnished with parsley

4. 4

   Waiting time approx. 30 minutes

Nutrition Facts

KCAL
830 kcal

CARBS
40 g

FATS
54 g

PROTEINS
43 g