Stuffed hunter pancakes from the oven

Ingredients for 4 servings:

• 200 g wheat flour (type 405)
• 50 g whole wheat flour
• 4 eggs (size L)
• 250 ml milk, maybe a little more
• 50 ml olive oil
• 1 shot of beer (a “good” shot is fine)
• 1 pinch of salt
• 1 pinch(s) of sugar
• 300 g minced beef
• 500 g fresh mushrooms (e.g. mushrooms, chanterelles, wild mushrooms …), preferably mixed
• 1 large onion(s)
• 2 stalk(s) leeks
• 2 garlic cloves
• 2 tbsp tomato paste
• salt and pepper
• 1 shot of port wine
• 100g bacon
• e.g. grated cheese for gratin
• some olive oil for frying

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 50 minutes

For the batter, combine the eggs, milk, and beer in a bowl and whisk well. Then, while stirring vigorously, slowly add the two flours to the milk mixture to avoid lumps. Add a little more milk if necessary; the batter should be nice and runny. Stir in a generous pinch of salt and a pinch of sugar. Important: Let the batter rest and expand for at least 2 hours, or longer if desired. For the filling, peel the onion and finely dice, as well as the garlic. Trim the leek and finely chop. Trim and quarter the mushrooms, not cutting them too finely. Heat a pan with a little olive oil and fry the minced meat. Add the onion, leek, and garlic and sauté, then add the mushrooms. Cook everything over medium heat. Add the tomato paste and season generously with salt and pepper. Add a splash of port and continue to cook the mixture slowly, stirring occasionally, until it’s nice and dry. This is important to prevent the pancakes from becoming soggy. Meanwhile, in another pan, cook 4 thin pancakes from the pancake batter and keep them warm. Spread the filling evenly among the pancakes. Roll up the pancakes and place them side by side in an ovenproof dish. Tear the bacon into bits and distribute them among the pancake rolls. Sprinkle with grated cheese and broil in the oven for a few minutes, ideally under the broiler. Serve with a fresh green salad and—if you like—a cold beer or dry wine.