Pancake casserole

Ingredients for 4 servings:

• 250 g flour
• 3 eggs
• 500 ml milk
• Salt
• 2 tbsp sugar
• 1 bunch parsley, chopped
• 500 g minced meat
• 300 g mushrooms, fresh
• 1 package of tomatoes, in pieces (500g)
• Salt
• pepper
• Herbs of Provence
• 2 onions, diced
• 1 jar wine, red
• Cheese

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

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Mix flour, eggs, milk, salt, sugar, and parsley to form a thin pancake batter. If it’s too thick, add water or more milk. Depending on the size of the baking dish, cook 5-6 pancakes, reserving the leftover batter for the topping. Brown the minced meat with onions and mushrooms until well-cooked. Add the tomato pieces and red wine and season to taste with salt, pepper, and Provençal herbs. Cook the ragout until the liquid has evaporated. Fill the prepared pancakes generously with the minced meat mixture, roll them up, and place them side by side in the baking dish. Pour the remaining pancake batter over the batter and sprinkle the casserole with cheese. Bake at 200°C until the batter has set and the cheese is light brown.