Baked Pancakes with Bean-Meat Filling

Name: Baked Pancakes with Bean-Meat Filling
Prep time: 30 min
Cook time: 45 min
Total time: 50 min
Yield: 4
Cuisine: German
Ingredients: 150 g flour; 50 g cornmeal; 1 pinch salt; 250 ml milk; 2 Eggs (size M); 30 g Butter; butter fat for frying; 250 g beef fillet; 2 red bell peppers; 2 tbsp oil; 1 Garlic clove; 200 ml clear instant broth; 2 tbsp Asian sweet & sour sauce; 2 tsp cornstarch; 120 g kidney beans; 100 g corn kernels; salt, pepper from the mill; 1 tbsp coarsely chopped coriander leaves; butter for the pan; 100 g Gouda

Prep: 30min

| Servings: 4 | Cook: 45min

Overcooked pancakes filled with beans and meat are a recipe featuring fresh ingredients from the cooking category. Try this and other recipes from Spoonsparrow!

Ingredients

150 g flour
50 g cornmeal
1 pinch salt
250 ml milk
2 Eggs (size M)
30 g Butter
butter fat for frying
250 g beef fillet
2 red bell peppers
2 tbsp oil
1 Garlic clove
200 ml clear instant broth
2 tbsp Asian sweet & sour sauce
2 tsp cornstarch
120 g kidney beans
100 g corn kernels
salt, pepper from the mill
1 tbsp coarsely chopped coriander leaves
butter for the pan
100 g Gouda

Instructions

1.
Whisk flour, cornmeal, salt, milk and eggs. Let rest 20 minutes.
2.
Meanwhile cut beef fillet into small pieces. Quarter bell peppers, clean, rinse and slice into strips. Heat oil. Sear beef until browned. Peel garlic and squeeze in. Add pepper and cook a few seconds. Add broth and sweet & sour sauce; bring to boil. Whisk cornstarch with cold water. Stir into meat-pepper mixture and simmer once. Add beans and corn, heat through. Season with salt and pepper, keep warm 15 minutes on low.
3.
Melt butter and stir into pancake batter. In lightly hot butter fat, bake thin pancakes. Mix coriander into filling. Spoon filling onto pancakes and roll them up. Place side by side in a greased baking dish. Grate cheese and sprinkle over. Bake in preheated oven at 225°C (gas: level 4, fan: 200°C) for 10 minutes to gratinate.