For the pancakes
- 2 eggs
- 110 g plain flour
- 300 ml semi-skimmed milk
- small pinch of salt
- a little sunflower oil for frying
- Place the flour and salt into a large bowl.
- Make a well in the centre of the flour.
- Place the beaten egg and a small amount of milk into the centre and slowly incorporate into the flour. Either use a wooden spoon or a whisk. Gradually add more milk whilst incorporating more flour. Beat until smooth.
- Leave the mixture to rest 30 minutes.
In the mean prepare your filling.
- 500 g minced beef
- 100 g mushrooms, (sliced)
- 1 onion- (finely chopped)
- 2 tsp paprika
- 50 ml of cream
- salt and pepper to taste
- 1 tsp oil for frying
- Fry the onions and mushrooms on a low heat in the cooking oil, until the onions are translucent. If they start sticking, add a splash of water to the pan.
- Once cooked, pour the onions/mushrooms out of the pan into a mixing bowl.
- Fry the mince in the same pan on a low heat, until the meat is cooked. Pour into the bowl containing the onions and mushrooms.
- Add the herbs and cream to the mixture and taste for seasoning. Set aside to cool for a few minutes.
Variations – this recipe can be made with mined pork as an alternative, or for a vegetarian option, increase the mushrooms to 200 g, add 1 tsp of thyme and add 50 g cheese of your choice.
Prepare the pancakes
- Give the prepared pancake mixture a final whisk, as it will have settled (add a little water if too thick).
- Lightly oil a frying pan, it must be a medium to hot heat and test with drop of pancake mixture to ensure that it is ready.
- Pour approximately 1/3 cup of batter into the pan and swirl all over.
- Cook for a few minutes, until the base of the pancake is firm, it should be a light brown colour and can be turned over.
- Cook the pancake for a further minute, then transfer to a plate.
- Repeat with the remaining batter to make the remaining pancakes.
Putting it together
- Pre-heat your oven to 180 C
- Place a pancake on a plate. Place a couple of tablespoons of the meat filling into the centre of your pancake. Roll the pancake. Transfer into the end of an ovenproof dish.
- Repeat, lining up the pancakes next to each other.
- Pour the residue creamy mixture, left in your bowl, over the ends of the pancakes- This stops the ends from drying out. (Baka would pour it over the top of the whole thing)
- Cook for 20-25 minutes until the filling is heated through.
Serve with a fresh green salad. Delicious!!
