Pancakes "Old Fritz"

Ingredients for 3 servings:

• 300 g flour
• 4 eggs
• 200 ml milk
• 100 ml carbonated mineral water
• ½ tsp salt
• 1 pinch(s) of sugar
• Clarified butter for frying
• 300 g minced meat, mixed
• 130 g mushrooms
• 120 g frozen kale
• 1 onion(s)
• 1 tsp capers
• 150 ml water
• salt and pepper
• chili powder
• nutmeg
• 1 tbsp, clarified butter
• 1 tbsp, leveled flour
• 100 ml milk
• 1 tsp capers with caper liquid
• salt and pepper
• nutmeg
• 2 tbsp parsley, chopped

Instructions

Working time approx. 15 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

filled pancakes – old Brandenburg recipe

For the pancakes: Mix the batter and let it swell briefly, about 15 minutes. Heat clarified butter in a pan and gradually cook thin pancakes and keep warm. For the filling: Peel and finely dice the onions. Clean and finely slice the mushrooms. Heat some clarified butter in a saucepan, sauté the diced onions, then fry the minced meat and finally add the mushrooms and fry lightly. Pour the water over the minced meat and season with salt. Add the kale, cover and simmer for 15 minutes. Season the filling with capers, pepper, chili, and nutmeg, stir through, and let cool slightly. For the béchamel sauce: Heat clarified butter in a small saucepan. Stir in the flour and pour in the cold milk, stirring until smooth. Season the sauce with salt, pepper, and nutmeg and add the capers and liquid. Place some of the minced meat mixture on each pancake, fold in the sides, roll up, and place in a baking dish. Pour the béchamel sauce over the pancake rolls and bake for 10 minutes in an oven preheated to 180 degrees Celsius. Sprinkle with chopped parsley. Serve with a cucumber salad or fresh leaf salad.