Stuffed pancakes

Ingredients for 3 servings:

• 400 g minced turkey
• 150 g onion(s), finely chopped
• 1 tbsp paprika powder
• 1 tsp tomato paste
• ¼ liter beef broth
• some marjoram
• 1 tbsp oil for frying
• 50 g margarine
• 50 g flour
• ½ liter of milk
• 1 pinch of salt
• 100 g cheese (Emmental), grated
• 140 g flour
• ¼ liter of milk
• 2 eggs
• some oil for frying

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

spicy filled with minced meat

For the filling, fry the onion in hot oil. Add the minced turkey and fry briefly. Season to taste. Add the tomato paste and fry briefly. Add the paprika and marjoram and immediately pour in the beef broth. Boil thoroughly, then let cool. Prepare the pancakes: Mix 140g flour, 0.25l milk, 2 eggs, and a pinch of salt into a smooth, thick batter. Now add enough milk to make a thin batter (if you like, you can also use a little mineral water, which will make the batter a little fluffier). Fry thin pancakes in batches in a pan with a little oil. For the béchamel sauce, stir 50g flour into 50g hot margarine and fry briefly (be careful not to burn). Pour in 0.25l milk and bring to a boil, stirring constantly, until you have a thick sauce. Season with salt. Let cool, then stir the grated cheese into the mixture. Spread the filling thinly over the pancakes and roll them up. Repeat this process until all the pancakes are filled and rolled up. Place in a heatproof baking dish and spread the béchamel sauce over them. Bake in a preheated oven at 200°C for about 10 minutes. Serve immediately.