Friedhelm's filled pancakes

Ingredients for 4 servings:

• 200 g flour
• 300 ml milk
• 2 eggs
• 1 pinch of salt
• 5 g baking powder
• 500 g minced meat, half pork and half beef
• 1 small can of mushrooms
• 1 cup sour cream
• 1 stalk(s) leek
• 1 onion(s)
• 1 garlic clove(s)
• 1 bell pepper(s), roasted
• Salt and pepper from the mill, to taste
• Red pepper(s), to taste
• 1 small can of tomatoes, peeled
• oregano
• basil
• salt and pepper
• Parmesan or Gouda cheese to taste

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

with minced meat half & half

Fry the minced meat in a pan with a little vegetable oil until crumbly, add the finely chopped onion and garlic and simmer over low heat for about 10 minutes. Now cut the leek in half lengthwise and cut the halves into thin pieces, cut the bell pepper and mushrooms into small slices and mix everything with the minced meat. Brown briefly, then stir in the sour cream, season everything with the spices and simmer over low heat for about 10 minutes. In the meantime, you can make the pancake batter. Mix all the ingredients well and knead into a smooth batter. Set aside to allow it to swell. Now make 6 nice pancakes from the batter in a 22Ø pan with a little oil. Divide the finished filling into 6 portions, spread it on the pancakes and, starting with the filled side, roll it up and place in a baking dish. Repeat this process until everything is finished in the baking dish. Puree the peeled tomatoes, season with oregano, basil, salt, and pepper. Spoon some over the pancakes and sprinkle with grated cheese. Bake in the oven at 180°C for about 15-20 minutes, until the cheese is golden brown. Serve with a mixed salad.