Wraps with minced meat-corn beans filling

Name: Wraps with minced meat-corn beans filling
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 Eggs (size M); 1/8 l Milk; 100 g Flour; 1 Mesp. baking powder; 1 Mesp. salt; 1 medium onion; 1-2 Garlic cloves; 1 can(s) (212 ml/140 g stripping) Corn with kidney beans; 2 TABLESPOONS Oil; 250 g mixed minced meat; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 g Iceberg lettuce; 75 g Fresh cream; 100 g Chili sauce; 30-40 g Butter or margarine; 7-10 Tbsp Parsley; 7-10 Tbsp Parchment paper or napkins

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

2 Eggs (size M)
1/8 l Milk
100 g Flour
1 Mesp. baking powder
1 Mesp. salt
1 medium onion
1-2 Garlic cloves
1 can(s) (212 ml/140 g stripping) Corn with kidney beans
2 TABLESPOONS Oil
250 g mixed minced meat
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 g Iceberg lettuce
75 g Fresh cream
100 g Chili sauce
30-40 g Butter or margarine
7-10 Tbsp Parsley
7-10 Tbsp Parchment paper or napkins

Directions

1
Mix eggs, milk, 1/8 litre cold water, flour, baking powder and salt to a smooth pancake batter and let it rest for 20-30 minutes. In the meantime peel onion and garlic. Chop the onion finely, press the garlic through a garlic press.
2
Drain the corn and beans vegetables. Heat the oil in a pan and fry the minced meat. Add onions and garlic and fry. Stir in corn and beans vegetables and season with salt and pepper.
3
Keep warm. Clean, wash and cut the salad into strips. Mix crème fraîche, chilli sauce and a little salt. Heat some fat in a pan and add 1/4 of the pancake batter. Bake a golden brown, thin pancake and keep it warm.
4
Bake three more pancakes from the remaining dough. Put some minced meat mixture, salad and sauce lengthwise in the middle of the pancakes and beat two opposite sides over the filling. Roll up the pancakes, cut diagonally and wrap each half in parchment paper or a napkin.
5
Place the wraps in a bowl and add the remaining sauce.