Gratinated meat-filled pancakes

Ingredients for Gratinated meat-filled pancakes

Instructions for Gratinated meat-filled pancakes

To prepare the Gratinated meat-filled pancakes recipe, please follow these instructions:

Bring the flour to a bowl. Stir the milk and whisk it together into a smooth dough. Whip the eggs together and stir them in the dough. Bring cream and salt in.

Melt 1-2 tskf. Fat light brown on a forehead. Pour a little dough on the forehead, flip the pan lightly so that the whole bottom is covered with a thin layer of dough. Bake the pancakes golden on both sides.

Add a little more fat when the pancakes are reversed. Stir occasionally in the dough.

Filling:
Cut the cabbage fine and rinse it in a sieve. Let it drip well. Free the porridge for the root disc and the top green top. Rinse it well and cut it into thin rings.

Sprinkle the chopped beef with 1 tablespoon. Off the oil on a good hot pan. Stir with a fork until it crumbles and changes color. Bring the meat to a bowl.

Put white cabbage and porridge in the remaining oil on the forehead. Mix it with the meat and taste with Chinese soy and pepper.

Divide the meat in a strip in the middle of each pancake. Roll the pancakes about the filling and put them tightly together in a greased ovenproof dish.

Tart the cheese and spread it over the pancakes. Gratinate them in the oven at 250 degrees C. alm. Oven about 10 minutes until golden, but not brown.

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