Bolognese filled pancakes recipe
Bolognese Filled Pancakes recipe
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Ingredients
| 3 | eggs |
| 250 g | flour |
| ½ l | milk |
| salt and freshly ground black pepper | |
| 1 bunch(es) | greens |
| 1 medium | onion, chopped |
| 1 clove(s) | garlic, chopped |
| 1 tbsp | oil |
| 400 g | beef mince |
| paprika powder | |
| 1 tbsp | tomato puree |
| 1 can(s) | tomatoes |
| 1 tbsp | lard |
| 80 g | freshly grated Cheddar cheese |
Instructions
In a large pan, heat the oil and fry the minced meat until crumbly. Stir in the greens, onions and garlic and cook stirring for some minutes.. Add the tomato purée and cook stirring for another minute. Pour in the tomatoes and bring to a boil. Season to taste with salt, pepper and paprika powder Reduce the heat, cover and simmer for 30 minutes.
In a bowl, put the flour and whisk in the milk. Add the eggs and a pinch of salt and whisk until well combined. Allow to stand for 20 minutes.
In a large pan, melt the lard. Add always a small ladle of the batter and fry the pancakes until golden brown on both sides. Bake pancakes until the batter is used up.
Preheat the oven to 175°C.
Divide the bolognese sauce onto the pancakes, turn over to half moons and place the pancakes side by side and slightly overlapping into a buttered casserole dish. Sprinkle with the cheese and bake for 15-20 minutes or until golden.
Preparation time:
ca. 20 min
Cooking / Baking Time:
ca. 1 hr
Resting time:
ca. 20 min
Grade of difficulty:
medium
Calories per portion:
n/a
Reference: Bolognese filled pancakes recipe
Recipe type: xarchivex
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