Stuffed pancake with minced meat and mushrooms

Ingredients for 2 servings:

• 250 g flour
• ½ liter of milk
• 2 eggs
• 1 pinch of salt
• 500 g minced meat, mixed
• 1 can mushrooms, sliced
• 1 cup meat broth
• some tomato paste
• salt and pepper
• Thyme
• marjoram

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

For the batter: Whisk together the flour, milk, eggs, and salt, then chill. For the filling: Brown the minced meat in a pan and season with salt and pepper. Drain the mushrooms and brown them. In the meantime, mix a cup of meat broth and pour it into the minced meat. Add the tomato paste. Simmer over medium heat for 5 minutes, stirring constantly. Season with pepper, thyme, and marjoram to taste. Reduce the heat to the lowest setting. Fry the batter in a pan to make pancakes that are lightly golden brown on both sides. Remove from the pan and place on a plate. Spread the minced meat mixture on one half of the pancake, fold it shut, and serve.