John Myers
Ingredients for 4 servings:
- 250 g flour
- 2 eggs
- 1 tsp salt
- ¼ liter of milk
- 500 g minced meat, mixed
- Salt and pepper, to taste
- onion(s), to taste
- 2 tbsp flour
- ⅛ liter red wine
- Madeira, to taste
- Worcestershire sauce, to taste
- Tomato ketchup, 1 – 3 tbsp, to taste
- 2 eggs
- 100 ml milk
- 100 g cheese (e.g. Emmental), grated (more if desired)
Instructions
Working time approx. 40 minutes; Total time approx. 40 minutes
Pancake batter: First, make a batter from the listed ingredients and then bake 7-8 pancakes. Meat sauce: First, finely chop the onions, season the minced meat with salt and pepper, and steam both. Then dust with flour, deglaze with red wine, and season with Madeira, Worcestershire sauce, and ketchup. Let the sauce simmer for about 10 minutes, until the liquid has reduced slightly. Now layer the pancakes and meat sauce in a lightly greased, round baking dish (according to pancake size), starting with one pancake and ending with one pancake at a time. Egg and milk: Whisk the eggs with the milk and spread over the casserole. Finally, sprinkle with grated cheese. Baking instructions: Conventional oven: 200°C (400°F) for approximately 25 minutes. Convection oven: 180°C (350°F) for approximately 25 minutes. Notes: The flavor of the meat sauce may vary depending on the red wine used. Last time, I used Riocha. It went wonderfully with the dish. Any leftovers taste great cold, too. Of course, you can reheat the leftovers, but we usually don’t make it that far.
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