Amselfeld pancakes

Ingredients for 4 servings:

• 400 g flour
• 700 ml milk
• 2 eggs
• 1 pinch of salt
• 1 onion(s)
• 250 g mushrooms
• 1 carrot(s)
• ¼ celery root
• 1 stalk(s) leek
• 1 small can of kidney beans
• ½ eggplant(s)
• 250 g minced meat
• 125 ml red wine (Amselfelder or other red wine)
• 50 g tomato paste
• 1 bay leaf
• salt and pepper
• 3 tbsp olive oil

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

pancakes, savory filling

Mix eggs, milk, salt, and flour into a smooth pancake batter. Fry the pancakes one at a time in a little clarified butter and keep warm. Slice the mushrooms and leeks, and dice the remaining fresh vegetables. Heat olive oil in a large pan and sauté the vegetables. Add the minced meat and bay leaf and fry. Season with salt and pepper, add the blackberries, and simmer until the red wine has evaporated. Add the tomato paste and kidney beans, heat until hot, and season again to taste. Spread the ragout among the pancakes, roll them up, and serve. Vegetarians can omit the minced meat and replace it with vegetables of their choice.