Stuffed egg pancakes with minced meat

Ingredients for 1 servings:

• 400 g flour
• 800 ml milk
• 5 eggs
• Salt
• Fat for frying
• 400 g minced meat
• 2 onions
• 2 tbsp tomato paste
• Fat for frying
• some broth
• 3 egg yolks
• salt and pepper
• nutmeg
• Paprika powder

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Lettuce goes very well with it, makes about 10 pancakes

Sift the flour, gradually add the milk and eggs, season with salt, and mix to form a smooth batter. Heat a little fat in the pan, then slowly pour in a little batter and brown the pancake on the bottom. Then turn over and brown the other side. Keep warm in a preheated oven (80°C). Cook all the pancakes until all the batter is used up. For the filling, heat a little fat in the pan, add the onions, and brown lightly. Now add the minced meat and fry well. Add the tomato paste and fry briefly. Deglaze with the stock and season with salt, pepper, paprika, and nutmeg. Allow the liquid to evaporate completely, then stir in the egg yolk. Spread the pre-cooked pancakes with the minced meat and then roll them up.