John Myers
Contents
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Ingredients
Pancake batter
- 500 ml Low fat milk
- 5 piece Free range eggs
- 450 g Wholemeal spelt flour
- 50 ml Sparkling water
- 2 pinch Salt
- Rapeseed oil for frying
Filling for pancakes
- 1 kg Minced meat mixed fresh
- 2 piece Sweet red peppers fresh
- 2 Piece big Chopped onions
- 1 Can Peeled and roughly chopped tomatoes
- 3 teaspoon Italian herbs
- 2 toes Chopped garlic
- 1 tbsp Tomato paste concentrated three times
- Salt to taste
- 600 g Grated cheese (different types)
- Clarified butter for greasing
- 1 Teaspoon (level) Hot pepper
- Vegetable bouillon to taste
- 100 g Parmesan
Instructions
Pancake batter
- Put the flour in a bowl. Add eggs, salt, milk and mineral water. And mix everything with a hand mixer or whisk until you get a smooth dough.
- Heat the oil in a non-stick pan and gradually bake thin pancakes. And put on a plate to cool down.
Stuffing the pancakes
- Peel and roughly chop the onions, garlic. Wash the peppers and remove the core and roughly dice. Drain the tomatoes and roughly dice.
- Sear the minced meat in a saucepan, let it take color. Add the onion, diced paprika and garlic and sauté until firm to the bite. Fold in the tomato paste and diced tomatoes as well as the spices. Season to taste and season with broth. Now fold in the Parmesan as well. Should not be too thin a mass. Let cool down,
- Then put some of the mixture in the center of a pancake. And then roll it together and layer it in the greased form one by one until the form is fully occupied. Spread the rest of the mince evenly over the pancake and sprinkle with the cheese.
- Bake in the preheated stove at approx. 180 degrees for 15 minutes, depending on the oven. Serve with a salad of your choice.
Nutrition
Serving: 100gCalories: 92kcalCarbohydrates: 3.8gProtein: 6.9gFat: 5.4g
