Filled thin pancakes with minced meat sauce.
| Servings | 4 Portions |
| Tags | Beef | Family Dinner | French | LunchBox | Main Course | Milk | Pancake Day |
| Allergens | Eggs, Milk, Wheat |
| Prep Time | 45 min |
| Cook Time | 30 min |
Finally it was time to pick out an old classic from my childhood. I'm not entirely sure why it's been so long since I chose to make this dish, but it takes a little more effort than just cooking pasta and the like I guess. Anyway, I got some motivation a few days ago and found a simple and relatively quick recipe that is very similar to what I remember from when I was young - maybe there was a lot more cheese on the childhood version, but there I need to ask my mother about whether my memory is exaggerating or correct.
I would probably call this "filled pancakes", but since we are going to try to be a little more fancy, it will be crepes instead. The difference between Swedish pancakes and crepes is very small, but generally there is more egg in a crepe. So really, this is mostly a small tweak on my usual recipe for pancakes (1 egg, 1 dl flour and 2 dl milk) with a little more egg. I fry them like normal Swedish pancakes too.
I expect to make about 8 crepes from this recipe, which means that I use a little under 1 dl of batter for each pancake and make sure to fill a slightly smaller frying pan that is 18-20 cm in diameter. The pancakes are also perfect to use for other areas such as for dessert with cream, jam and fresh berries.
Ingredients
Directions
- In a small saucepan or frying pan - fry the onion in butter until the onion is soft.
- Add in the minced meat and fry until the meat is cooked through.
- Add the tomato puree and fry for another minute.
- Add the cream, bring to the boil and simmer for a few minutes.
- Taste with salt and black pepper.
- Crack the eggs in a small bowl and add a little of the milk.
- Pour in the flour and mix the batter well until all the lumps are gone.
- Add the rest of the milk and the salt - mix the batter again.
- Here I usually leave the batter in the fridge for an hour and rest.
- In a hot frying pan (18-20 cm diameter), add a dollop of butter and fry the pancakes one by one. I use just under 1 dl for each pancake and then there will be 8 pieces in total.
- Place the pancakes on a plate to the side.
- Preheat the oven, 250°C.
- Take some of the meat sauce, put it in the middle of a pancake and roll it up.
- Place the filled pancakes in an ovenproof dish.
- Grate the cheese over the filled pancakes and bake in the oven for about 10 minutes.
- Serve with a light salad and optionally grate more cheese on top.
Nutrition Facts*
| Total | Serving | 100 g | |
|---|---|---|---|
| Energy | 4625.3 kcal | 1156.33 kcal | 263 kcal |
| Carbohydrates | 134.54 g | 33.63 g | 7.65 g |
| Fat | 379.35 g | 94.84 g | 21.57 g |
| Protein | 167.95 g | 41.99 g | 9.55 g |
| Sugar | 33.59 g | 8.4 g | 1.91 g |
| Salt | 11.26 g | 2.81 g | 0.64 g |
* The nutritional information provided is approximated and calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
