Spicy filled pancakes

Ingredients for 6 servings:

• 500 g white cabbage, cut into fine strips
• 1 red bell pepper(s), cut into fine strips
• 1 onion(s), cut into thin rings
• 200 g minced meat, mixed
• salt and pepper
• 1 tsp sugar
• 1 tsp caraway seeds
• 125 ml water, hot
• 1 tbsp flour
• 3 tbsp milk
• 150 g sour cream
• Lard for frying
• 100 g flour
• 250 ml milk
• 125 ml mineral water
• 3 eggs
• ½ tsp salt
• ½ tsp sugar
• Margarine for frying

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 45 minutes

with white cabbage, peppers and minced meat

Heat the lard in a pan. First, brown the meat well, then add the vegetables. Season with pepper and salt, and 1 teaspoon each of sugar and caraway seeds. Brown everything for 5-10 minutes, turning frequently. Pour in the hot water, cover, and simmer over moderate heat for 20 minutes. Mix the flour with the milk until smooth, then add the sour cream and whisk. Pour the mixture into the pan and mix well. Bring back to a boil briefly. For the crêpes, put the flour in a bowl. First, carefully mix with the milk until smooth, then stir in the mineral water. Add the eggs. Season everything with salt and sugar and mix well. In a small pan (20 cm diameter), heat the margarine in batches and gradually fry 6 thin pancakes until light brown. Spread the finished pancakes with the filling and roll them up. The vegetarian version without the minced meat is also very tasty. With 6 servings, one serving has 393 kcal.