Friedhelm's filled pancakes II

Ingredients for 3 servings:

• 200 g flour
• 300 ml milk
• 2 eggs
• 1 pinch of salt
• 5 g baking powder
• 500 g minced turkey
• 100 g shepherd’s cheese
• 6 g salt
• 2 g white pepper
• 1 small bunch of coriander leaves
• 1 onion(s)
• 1 garlic clove(s)
• 2 g fennel seeds
• 1 tsp. clove powder, ground
• ½ g cinnamon powder, ground
• 1 red pepper
• 50 ml red wine
• 1 small can of tomatoes, peeled
• oregano
• Parmesan or Gouda to taste
• basil
• salt and pepper

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 40 minutes; Total time approx. 3 hours 25 minutes

with minced turkey

Place the ground turkey in a bowl. Finely chop the onion, garlic, coriander, and feta cheese, mix well with the remaining filling ingredients, and let it rest in the refrigerator for about 2 hours. In the meantime, make the pancake batter. Mix all the ingredients well with a whisk or hand mixer, knead into a smooth batter, and set aside to rise. Fry the batter into 6 nice pancakes in a 22 cm diameter pan with a little oil. Now divide the filling into 6 portions and make 22 cm long sticks. Fry in a pan with a little oil. Take one pancake, grate cheese over it, then roll a meatball in it and place in a baking dish. Repeat this process until everything is ready 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 the pancakes in the oven at 180°C (top/bottom heat) for about 15-20 minutes, until the cheese is golden brown. Serve with a mixed salad.