Stuffed pancakes

Name: Stuffed pancakes
Yield: 4
Ingredients: Pepper; Salt; 0.5 dl Olive oil; 1 tsp Basil, dried; 1 can Chopped tomatoes, canned; 1 tsp Oregano, dried; 250 g Wheat flour; 3 clove Garlic; 3 tbsp Oil; 4 Eggs; 400 g Onion; 5 dl Whole milk; 500 g Beef, chopped roughly 16% fat; 70 g Tomato puree. concentrated

Mains

Cook time: 0 min.
Servings: 4

Ingredients for Stuffed pancakes

		Pepper
		Salt
0.5	dl	Olive oil
1	tsp	Basil, dried
1	can	Chopped tomatoes, canned
1	tsp	Oregano, dried
250	g	Wheat flour
3	clove	Garlic
3	tbsp	Oil
4		Eggs
400	g	Onion
5	dl	Whole milk
500	g	Beef, chopped roughly 16% fat
70	g	Tomato puree. concentrated

Instructions for Stuffed pancakes

To prepare the Stuffed pancakes recipe, please follow these instructions:

The dough:
Mix flour and salt. Stir the milk into a lump-free leveling. Stir the eggs in one at a time. Let the dough rest for 30 minutes.

Stir oil in. Bring some fat on the forehead to the first pancake. There will be 16-18 thin pancakes of the serving.

The filling:
Season the chopped onions in the oil. Bring the meat in and divide it with a fork. Brown it with stirring. Add salt and pepper. Bowl tomatoes, tomato paste, chopped garlic and herbs. Let it boil for 10-15 minutes. Over low heat. Taste it to.

Distribute the filling on the pancakes and roll them together. Put the stuffed pancakes side by side in foil or dish that can withstand freezing.

The pancakes are placed in the oven at 250 degrees C. alm. Oven 10-15 min.

The frozen pancakes are placed in a 200 degree C. alm. Oven for 25-30 minutes.

Stuffed pancakes

Ingredients for Stuffed pancakes

Instructions for Stuffed pancakes

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