Pancakes with minced meat filling

Ingredients for 4 servings:

• 2 eggs
• 3 egg yolks
• 1 pinch of salt
• 200 g flour
• 300 ml milk
• 2 tbsp butter, liquid
• Clarified butter for frying
• 1 onion(s)
• 2 garlic cloves
• 125 g mushrooms
• 1 bunch of soup vegetables
• 3 tbsp olive oil
• 1 tbsp tomato paste
• 400 g minced beef
• 1 chili pepper(s), red medium hot
• Paprika powder
• 125 g crème fraîche with herbs
• some salt
• 4 tbsp parsley, chopped
• 100 g Gouda, grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

topped with cheese

Whisk the eggs and egg yolks with salt and flour until smooth. Add 300 ml of milk and let the batter rest for 30 minutes. If needed, stir the remaining milk and melted butter into the batter. Heat a little clarified butter in a pan and cook the pancakes one at a time. Keep warm in an oven preheated to 100°C. For the filling, peel and finely dice the onion and garlic clove. Clean and wash the mushrooms and vegetables, and also finely dice them (I always grate the celery and carrot from the vegetables). Heat the oil and lightly sauté the onions, garlic, mushrooms, and vegetables. Stir in the tomato paste and fry briefly. Add the minced meat to the vegetables and fry until crumbly, stirring constantly. Finely chop the chili pepper, add it to the minced meat along with the paprika, parsley, and crème fraîche, and bring everything to a boil. Finally, season with salt. Preheat the oven grill. Spread the filling on the pancakes, roll them up, and place them in a lightly greased pan. Sprinkle the pancakes with cheese and briefly broil them under the oven grill until the cheese is melted.