Baked Pancakes with Minced Meat
- GEA Extra Sunflower Oil
- 8 pancakes
- 250 grams of minced meat
- 30 g fried onions
- 200 grams of fresh or canned tomatoes
- Salt and pepper
- Marjoram, oregano
- 250 ml cream
- 2 eggs
- 40 g grated Parmesan cheese
Preheat oil. When the oil starts to sizzle, brown the minced meat, then cover with lid and cook over low heat. Add a little water every so often, so it doesn’t stick or burn. Add the fried onions, peeled and sliced tomatoes, salt, pepper, marjoram and oregano. Uncover the lid to allow any extra water to evaporate before turning off.
To make the sauce, mix the sour cream with the egg yolks, grated parmesan cheese and grated nutmeg. Beat egg whites until soft peaks form, then fold them in.
Put some filling on one side of each pancake and roll. Lay the rolled pancakes side by side in a buttered baking pan. Pour sauce over pancakes. Bake in hot oven for 15 minutes. Serve while hot.
Baked pancakes can be served as an appetizer or as a main dish main dish, with a fresh salad on the side.