Ingredients
Pancakes:
- 2 tablespoons Vegetable oil
- 1 glass Flour wheat / Flour
- 1 glass Milk
- 1 glass Water
- 1 piece Chicken egg
- 1 pinch Salt
- 1 pinch Sugar
Filling:
- 300 gram Mince boiled, I have chicken thighs and pork
- 2 tablespoons Mushroom ground dry porcini mushrooms into powder
- 1 piece Onion
- 60 ml Vegetable oil
- 125 ml Sauteed tomatoes or thick tomato sauce or juice
- Tomato to taste
- Hard cheese to taste
- Seasoning to taste
Instructions
- Meat scroll on a meat grinder. Cut the onion into small cubes and fry it together with spices and dry mushrooms in a preheated frying pan with vegetable oil.
- Add the meat and simmer for a couple of minutes. Pour in the tomato sauce and stew-the minced meat should not be liquid,but not dry. Add salt and pepper to taste. Leave to cool.
- Pour milk, water, egg, salt and sugar into a bowl. Mix well with a whisk. Leave for 30 minutes.
- Add vegetable oil to the dough. Stir well.
- Bake in a well-heated pan on both sides. I baked on a cast-iron pancake maker, nothing greased. It turned out 12 pancakes with a diameter of 20 cm.
- Spread the filling on the pancake, bend it from the sides and bottom, roll it into a roll.
- Spread in a greased form.
- Top with thinly sliced tomatoes. If you don't have Parmesan, grate the hard cheese and sprinkle on the pancakes. The oven is preheated to 190. Bake for 20 minutes in a ceramic mold.
- I had Parmesan and I sprinkled it on ready-made hot pancakes.
- Serve immediately!