Stuffed pancakes

Ingredients for 4 servings:

• 250 g flour
• 1 egg(s)
• 250 ml milk, 1.5% fat
• 1 pinch of salt
• 4 sausages (string)
• 1 m.-sized onion(s)
• 1 garlic clove(s)
• 1 tsp oil, for frying
• 3 tbsp tomato paste
• 250 ml meat broth
• salt and pepper
• 2 handfuls of cheese, grated

Instructions

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

hearty and savory

Mix the batter ingredients together and bake 4 large pancakes. Thinly slice the sausages, dice the onions, and finely dice the garlic. Heat the oil in a pan, fry the diced onions until translucent, add the sausages and fry for 3 minutes, add the garlic and sauté briefly, then briefly sauté the tomato paste. Deglaze with the meat broth and simmer over medium heat for 5 minutes. If it thickens too much, add a little water. Preheat the oven to 180°C (top and bottom heat). Grease a baking dish. Place a pancake in the pan, spread a quarter of the filling on one half, and fold the other half over it. Repeat with the remaining pancakes. They should look like stacked half-moons. Sprinkle the grated cheese over the pancakes and bake on the middle rack for 15-20 minutes. My teacher brought the recipe back from Italy about 25 years ago. We were allowed to cook it at school, and we’ve had it more often since then.