Stuffed pancakes

Ingredients for 4 servings:

• 200 g flour
• 300 ml milk
• 2 eggs
• 1 pinch of salt
• 5 g baking powder
• 500 g minced meat (turkey)
• 100 g cheese (herd’s cheese)
• 1 cup sour cream
• 1 stalk(s) leek
• 1 onion(s)
• 1 garlic clove(s)
• Salt and pepper from the mill, to taste
• Red pepper(s), to taste
• 1 small can of tomatoes, peeled
• oregano
• basil
• salt and pepper
• Parmesan or Gouda cheese to taste

Instructions

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

with minced turkey

Brown the turkey mince in a pan with a little vegetable oil until crumbly, add the finely chopped onions and garlic and simmer over low heat for about 10 minutes. Now cut the leek in half lengthwise and cut the halves into thin pieces. Cut the feta cheese into small cubes and mix everything with the mince, brown briefly, then stir in the sour cream, season everything with the spices and simmer over low heat for about 10 minutes. In the meantime, you can make the pancake batter. Mix all the ingredients well and knead into a smooth batter. Set aside so that it can swell. Now make 6 nice pancakes from the batter in a 22Ø pan with a little oil. Divide the finished filling into 6 portions, spread it among the pancakes, roll up the filled side and place in a baking dish. Repeat this process until everything is finished in the baking dish. Puree the peeled tomatoes, season with oregano, basil, salt, and pepper. Spoon some over the pancakes and sprinkle with grated cheese. Bake in the oven at 180°C for about 15-20 minutes, until the cheese is golden brown. Serve with a mixed salad.