This recipe is a classic, but the presentation makes it special. Ideal for home gatherings: elegant yet easy to make!
For pancakes:
- 3 eggs
- 500 ml whole milk
- 1 heaped cup flour
- ½ tsp sea salt
- 1 tbsp vegetable oil
For filling:
- 300 g minced meat (beef + pork)
- ½ carrot
- ½ onion
- Salt, pepper to taste
- Green part of a leek (for tying)
Blend eggs, milk, flour, salt, and oil until smooth. Cook small pancakes (saucer-sized) in a non-stick pan.
Grind meat with onion and carrot twice for a tender texture. Fry over medium heat, breaking lumps, until juices evaporate. Season.
Place 1 tbsp filling in the center of each pancake. Tie with a leek strip like a gift.
Before serving, bake at 180°C for 5 minutes or grill for crispiness.
For pancakes:
- 3 eggs
- 500 ml whole milk
- 1 heaped cup flour
- ½ tsp sea salt
- 1 tbsp vegetable oil
For filling:
- 300 g minced meat (beef + pork)
- ½ carrot
- ½ onion
- Salt, pepper to taste
- Green part of a leek (for tying)
Blend eggs, milk, flour, salt, and oil until smooth. Cook small pancakes (saucer-sized) in a non-stick pan.
Grind meat with onion and carrot twice for a tender texture. Fry over medium heat, breaking lumps, until juices evaporate. Season.
Place 1 tbsp filling in the center of each pancake. Tie with a leek strip like a gift.
Before serving, bake at 180°C for 5 minutes or grill for crispiness.
