Filled pancakes with minced meat and sour cream à la Maja

Ingredients for 4 servings:

• 500 g minced meat, mixed
• 300 g flour
• 4 m.-sized eggs
• 250 ml milk
• 1 tbsp olive oil
• 200 g sour cream
• 3 sprigs parsley, fresh
• 150 g cheese (Emmental), grated
• 2 pinches of salt
• 3 pinches of pepper
• 2 pinch(s) curry powder
• 1 tbsp mustard, medium hot
• some oil for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 18 minutes; Total time approx. 48 minutes

First, prepare the pancakes – mix flour, eggs, and milk with a pinch of salt to form a batter and fry until thin in a non-stick pan. Then fry the minced meat in olive oil, season, and add 2/3 of the parsley. Finally, fold in the sour cream until creamy. Fill the pancakes with the mixture and place in a baking dish. Brush the dish well with a little oil beforehand to prevent sticking. Finally, sprinkle the cheese over the pancakes and bake at 180°C for about 15 minutes. We prefer a golden-brown crust with the cheese, so I leave the pancakes in the oven for 20 minutes, but this also depends on the oven. Just check them every now and then and remove them when they are the desired degree of browning. Sprinkle with the remaining finely chopped parsley and serve.