Stuffed pancakes

Name: Stuffed pancakes
Cook time: 55 min
Total time: 55 min
Yield: 4
Ingredients: 1 collar Spring onions; 1 Garlic clove; 1 jar(s) (236 ml; separation weight: 140 g) Pineapple; 1 TABLESPOON Oil; 500 g mixed minced meat; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 125 ml Chinese chili sauce, sweet and spicy; 250 g Flour; 3/8 l Milk; 3 Eggs; 7-10 Tbsp Salt; 20 g Butter or margarine; 1/2 bunch Parsley

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
55 mins

TOTAL TIME
55 mins

Ingredients

Servings: 4

1 collar Spring onions
1 Garlic clove
1 jar(s) (236 ml; separation weight: 140 g) Pineapple
1 TABLESPOON Oil
500 g mixed minced meat
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
125 ml Chinese chili sauce, sweet and spicy
250 g Flour
3/8 l Milk
3 Eggs
7-10 Tbsp Salt
20 g Butter or margarine
1/2 bunch Parsley

Directions

1
Clean, wash and cut the spring onions into rings. Peel garlic and chop finely. Drain pineapple and cut into pieces. Heat oil in a coated pan. Fry white spring onion rings and garlic in it. Add minced meat and fry. Season with salt, pepper and paprika. Add leek onion green and pineapple, pour sauce and heat up with. Flavour again. For the pancakes whisk flour, milk, eggs and salt. Heat up the fat and fry four pancakes one after the other until golden brown. Fill the pancakes with the minced meat mixture and arrange on a plate. Wash parsley, dab dry and chop. Sprinkle over the pancakes
2
Harness: Valkyrie
3
Glass: Krömer Zolnir