Stuffed pancakes with spiced mince
These Eastern European-style savoury pancakes are absolutely delicious
SERVES
4
PEOPLE
PREP TIME
40
MINUTES
COOKING TIME
15
MINUTES
Ingredients
150g flour
3 eggs
400ml milk
1½ tbsp rapeseed oil
1 small onion, finely chopped
1 red chilli, finely chopped
500g mince
4 tbsp tomato purée
1 tbsp honey
3 tsp mixed spiced
1 tbsp cider vinegar
handful of chives, finely chopped
handful of coriander, finely chopped
200g Cheddar, grated
Method
Stir the salt and flour in a large mixing bowl and make a well in the centre. Lightly beat the egg, milk and oil in a jug.
Pour a third of the egg mixture into the well and start to draw the flour into the egg mixture with a large spoon. Continue with the other two thirds until the mixture in completely combined. Put it in the fridge for at least 30 minutes to rest.
Heat the oil in a large saucepan and sauté the onion until it is completely translucent. Stir through the chilli and the mince until the mince is browned all over.
Stir in the tomato purée, honey, mixed spice and the vinegar. Add a cup of water and put a lid on the saucepan, allow to simmer over a low heat until the mince is cooked. Taste and season.
Stir the chopped herbs into the batter then rub a flat pan with some oil, coating it completely. Heat until the pan is very hot and pour a ladleful of the batter into the pan. Swirl it around so that the pan gets a light coating. Cook until the underside is golden use a flat fish-slice to turn your pancake and cook until that side is also golden.
I usually keep two large dinners plate in the oven and use them to keep the pancake warm as I am cooking the next one. Make eight altogether.
Put a line of mince along each pancake and roll up. Sprinkle the cheese over each one and pop them into an oven proof dish then under a medium grill for 10 minutes to melt it.
