Minced meat and mozzarella pancakes on tomato ragout

Ingredients for 2 servings:

• 250 g flour
• 400 ml milk
• 2 eggs
• ½ tsp salt
• 1 tbsp oil for frying
• 200 g minced meat, mixed
• 125g mozzarella
• 100 g mushrooms
• 0.33 stalk(s) leek
• 1 garlic clove(s)
• 1 tbsp mustard, medium hot
• 30 g hazelnuts and walnuts
• salt and pepper
• e.g. marjoram
• e.g. curry powder
• e.g. paprika powder
• 6 large tomatoes
• 2 tbsp crème fraîche with herbs
• ½ onion(s)
• 1 tbsp tomato paste or crushed sun-dried tomatoes
• salt and pepper
• Broth, granulated
• e.g. basil
• 1 tbsp oil for frying
• 125 g cheese, grated

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

Preheat the oven to 180°C (top and bottom heat). Carefully mix all the pancake ingredients in a bowl with a whisk. Heat 1 tablespoon of oil in a pan and fry 3 pancakes one at a time from the batter until golden brown. Finely chop the garlic, finely slice the leek into half rings, roughly chop the nuts, and cut the mushrooms and mozzarella into 1-cm cubes. Heat a pan and brown the minced meat until well browned. Since the minced meat has a lot of natural fat, no oil is needed for frying. Add the garlic, leek, nuts, and mushrooms and fry briefly. Turn off the heat, season to taste with the spices listed, and stir in the mustard. Empty the minced meat mixture from the pan into a bowl. Dice the tomatoes and onion for the tomato ragout. Heat the same pan (do not wipe it clean) again with 1 tablespoon of oil. Brown the diced onion in it. Add the tomatoes, tomato paste or sun-dried tomatoes, crème fraîche, and seasonings and simmer briefly. Pour the tomato ragout into a large casserole dish. Spread the minced meat mixture on each pancake half, then evenly distribute the mozzarella pieces over the top and roll up. Place the filled pancakes side by side on the ragout, sprinkle with cheese, and bake at 180°C for 20 minutes. Serve with a mixed salad.