Gratinated pancake rolls

Ingredients for 4 servings:

• 6 eggs
• 125 ml milk
• 5 tbsp flour
• oil
• 400 g beef from the can, in its own juice
• 1 onion(s), diced
• 2 garlic cloves, squeezed
• 1 bell pepper(s), red, diced
• 2 tbsp tomato paste
• 1 tbsp soy sauce
• 125 ml red wine
• 2 tbsp sour cream
• salt and pepper
• oregano
• Thyme
• basil
• sage
• 100 g Parmesan, freshly grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Make a pancake batter from the three ingredients above and cook four pancakes one after the other in a little oil in a pan (20 cm diameter). Roughly chop the meat and fry it in a pan with the fat and jelly until the liquid has evaporated. Add the onion, garlic, tomato paste and paprika and fry briefly. Add the soy sauce and red wine and cook for about 10 minutes, or until the mixture has reduced slightly. Season with herbs, salt and pepper to taste. Divide the filling among the four pancakes, roll them up and place them side by side in a greased dish. Sprinkle with Parmesan cheese and bake in a preheated oven at 180 degrees Celsius for about 15 minutes. Serve with salad.