Stuffed pancakes

Name: Stuffed pancakes
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 150 g Flour; 1/4 l Mineral water; 6 Eggs; 7-10 Tbsp Salt; 1 TABLESPOON Oil; 2 medium-sized onions; 1 washer Toast; 8-9 fresh sage leaves (alternatively 2 tsp dried sage); 1 TEASPOON fresh or dried rosemary needles; 500 g mixed minced meat; 80 g grated medieval gouda cheese; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Sage and rosemary

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

150 g Flour
1/4 l Mineral water
6 Eggs
7-10 Tbsp Salt
1 TABLESPOON Oil
2 medium-sized onions
1 washer Toast
8-9 fresh sage leaves (alternatively 2 tsp dried sage)
1 TEASPOON fresh or dried rosemary needles
500 g mixed minced meat
80 g grated medieval gouda cheese
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
7-10 Tbsp Sage and rosemary

Directions

1
Mix flour, mineral water, 2 eggs and salt to a smooth dough. Heat the oil in a pan. Bake 8 pancakes of about 24 cm Ø. Peel and chop the onions. Soak toast in cold water.
2
Chop 4-5 sage leaves and 1 teaspoon rosemary needles. Knead with toasted bread, minced meat, diced onion, 2 eggs and 40 g cheese. Season with salt and pepper. Divide the minced meat into eight pieces and wrap it in the pancakes like sausages.
3
Place in a flat casserole dish. Whisk the remaining eggs with salt, pepper and nutmeg and pour over the pancakes. Place a sage leaf on each of the upper rolls and sprinkle with the rest of the cheese.
4
Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 30-35 minutes. Garnish with rosemary and sage before serving.