Stuffed pancakes

Name: Stuffed pancakes
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 250 g Flour; 3/8 l Milk; 3 Eggs (size M); 1 pinch Salt; 2 TABLESPOONS Butter or margarine; 150 g Mushrooms; 1 collar Spring onions; 350 g mixed minced meat; 2 TABLESPOONS Oil; 1 can(s) (850 ml; net weight 800 g) peeled tomatoes; 1 can(s) (212 ml/ drainer: 140 g) Vegetable corn; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 1 Onion; 2 TABLESPOONS Butter or margarine; 20 g Flour; 1/8 l Vegetable broth (instant); 1/8 l Milk; 100 g medieval Gouda cheese; 1 collar flat leaf parsley

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

250 g Flour
3/8 l Milk
3 Eggs (size M)
1 pinch Salt
2 TABLESPOONS Butter or margarine
150 g Mushrooms
1 collar Spring onions
350 g mixed minced meat
2 TABLESPOONS Oil
1 can(s) (850 ml; net weight 800 g) peeled tomatoes
1 can(s) (212 ml/ drainer: 140 g) Vegetable corn
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
1 Onion
2 TABLESPOONS Butter or margarine
20 g Flour
1/8 l Vegetable broth (instant)
1/8 l Milk
100 g medieval Gouda cheese
1 collar flat leaf parsley

Directions

1
For the pancakes, mix flour, milk, eggs and salt with the whisk of the hand mixer. Heat the fat in a frying pan, fry 4 pancakes one after the other until golden brown and keep warm.
2
For the filling, clean, wash and slice the mushrooms. Clean and wash spring onions and cut them into rings. Fry the minced meat in hot oil. Add mushrooms and spring onions and steam. Chop the tomatoes in the tin.
3
Drain the corn. Add both to the mince and cook for about 15 minutes. Season to taste with salt, pepper and paprika. For the sauce, peel onion, dice finely and fry in hot fat until translucent. Add flour and sauté.
4
Add the stock and milk bit by bit, stirring constantly, and simmer for about 15 minutes at low heat. Grate cheese and stir 2/3 into the sauce. Season with salt and pepper. Fill the pancakes with the minced meat mixture and fold them up like bags.
5
Place in a flat ovenproof dish. Pour the sauce over it, sprinkle with the remaining cheese and bake in a preheated oven (electric: 200 °C/ gas: level 3) for approx. 15 minutes. Wash parsley, dab dry, chop and sprinkle over the pancakes.