Pancakes with minced vegetable filling

Name: Pancakes with minced vegetable filling
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 150 g Flour; 3 Eggs (size M); 125 ml Milk; 7-10 Tbsp Salt; 1 Carrot; 1/2 bunch Spring onions; 1 Onion; 3 TABLESPOONS Sunflower oil; 400 g Minced beef; 7-10 Tbsp Pepper; 1 tin(s) (approx. 400 g) chunky tomatoes; 7-10 Tbsp Parsley

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

150 g Flour
3 Eggs (size M)
125 ml Milk
7-10 Tbsp Salt
1 Carrot
1/2 bunch Spring onions
1 Onion
3 TABLESPOONS Sunflower oil
400 g Minced beef
7-10 Tbsp Pepper
1 tin(s) (approx. 400 g) chunky tomatoes
7-10 Tbsp Parsley

Directions

1
Mix flour, eggs, milk and a little salt. Let dough rest for about 15 minutes. Clean, peel and roughly grate the carrot. Clean, wash and cut spring onions into rings. Peel and finely chop the onion.
2
Heat 1 tablespoon of oil in a frying pan. Sauté the onion for 1-2 minutes. Add minced meat, fry until crumbly, season with salt and pepper. Add vegetables and tomatoes, fold in and simmer for 3-4 minutes.
3
Season with salt and pepper.
4
Brush a coated pan (approx. 20 cm Ø) with oil and heat it up. Bake 4 pancakes from the dough one after the other, brushing the pan with oil again and again. Keep the pancakes warm.
5
If necessary, reheat the vegetable mince pan, place it on the pancakes and roll them up. Cut in half and garnish with parsley.