Chop pancakes in tomato sauce

For 4 people
  • 3 eggs (size M)
  • 200 ml Milk
  • Salt
  • 250 g flour
  • 2 Onions
  • 2 Garlic cloves
  • 4 EL Olive oil
  • 1 package (500 g) chunky tomatoes
  • Pepper
  • Sugar
  • 1/2 TL dried oregano
  • 600 g mixed minced meat
  • 3 EL tomato paste
  • 40 g Butter or margarine
  • 100 g Gruyère cheese
  • 1/2 Bund Parsley
75 minutes
light
1.
For the pancake batter eggs, Mix the milk, 1/8 liter of water and a pinch of salt. Add flour and mix into a smooth batter. Let the dough soak for about 30 minutes. Peel and finely dice the onions and garlic.
2.
Steam half of the onion cubes in 2 tablespoons of hot oil until translucent. Pour in the tomato pieces and bring to the boil. Season with salt, pepper, sugar and oregano and simmer for about 10 minutes. Braise the remaining onion and garlic in the remaining hot oil.
3.
Add the mince and fry. Stir in tomato paste and season with salt and pepper. Heat a little fat in each case in a small pan. Pour in the batter in portions and bake 6-8 golden yellow pancakes.
4.
Spread the mince on the pancakes and roll up. Pour sauce into an ovenproof dish, place pancake rolls on top. Grate cheese and sprinkle over it. Bake in a preheated oven (electric stove: 200 ° C / gas: level 3) for 20-25 minutes.
5.
Wash the parsley, pat dry and chop. Sprinkle over the mince pancakes.
1 person approx.:
  • 990 kcal
  • 4150 kJ
  • 53 g protein
  • 59 g fat
  • 59 g carbohydrates

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