Ground beef pancakes
by Tavolino
Homemade light-batter pancakes stuffed with juicy ground beef and topped with melted cheese, perfect for a comforting lunch.
Ingredients
- All-purpose flour 200 g
- Milk 240 ml
- Eggs 2 units
- Oil 60 ml
- Salt 1 pinch
- Ground beef 300 g
- Onion 30 g
- Tomato 80 g
- Tomato paste 70 g
- Heavy cream 200 g
- Mozzarella 400 g
- Grated cheese 50 g
Preparation
- 1
In a blender, beat 2 eggs, 240 ml of milk, 60 ml of oil, 200 g of all-purpose flour, and a pinch of salt until smooth.
- 2
Heat a non-stick skillet and lightly grease it with a little oil.
- 3
Pour a ladle of batter into the skillet, swirling to cover the entire bottom.
- 4
Cook until the edges loosen, flip, and brown the other side. Repeat until the batter is finished.
- 5
For the filling, sauté 30 g of chopped onion in a pan.
- 6
Add 300 g of ground beef and cook until completely browned.
- 7
Add 80 g of diced tomato and 70 g of tomato paste, mixing well.
- 8
Season with salt to taste and cook for a few minutes.
- 9
Turn off the heat and stir 200 g of heavy cream into the filling.
- 10
Fill each pancake with the meat mixture and roll them up.
- 11
Arrange the pancakes in a baking dish, cover with 400 g of mozzarella and 50 g of grated cheese.
- 12
Place in a preheated oven until the cheese is golden and bubbly.