Stuffed pancakes with tomato sauce

Ingredients for 4 servings:

• 250 g flour
• 1 pinch of baking powder
• 4 eggs
• 3 cups milk
• Oil for frying
• 50 g bacon
• 1 small onion(s)
• 400 g minced meat
• 100 g peas, frozen
• 1 small onion(s)
• 500 g tomatoes, ripe, peeled
• 2 tbsp tomato paste
• ½ liter vegetable broth and wine (together)
• 1 garlic clove(s)
• salt and pepper
• oregano
• Thyme
• possibly rosemary
• 2 tbsp flour
• 1 bag of cheese, grated, for gratinating

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Make the pancake batter and fry it in a pan. For the filling, fry the bacon, add the onion and let it cook. Add the minced meat and fry until tender, add the peas, season with spices and let it cool. For the tomato sauce, sauté the onion and garlic in oil, add the tomato paste and fry briefly. Then add the tomatoes. Sprinkle with flour and stir to combine, deglaze with stock and wine. Add the spices and simmer gently. Grease a large casserole dish or roasting pan, fill the pancakes with the minced meat mixture, place them in the dish in a rolled-up form, pour over a little tomato sauce, sprinkle with grated cheese and bake briefly. The cheese should not harden. Serve the minced meat rolls with the remaining tomato sauce. Serve with a green salad.