Pancakes with Ground Meat Filling

Ingredients

• 200 g Flour
• 0.25 l milk
• 4 eggs
• Salt
• Pepper
• 2 EL clarified butter (for frying)
• 1 large onion
• 1 large carrot
• 1 stalk Celery
• 50 g smoked bacon
• 1 EL olive oil
• 500 g ground meat
• 0.125 l dry white wine
• 500 g passata
• Salt
• Pepper
• 1 tsp sugar
• 50 g grated Parmesan
• fresh thyme leaves

Instructions

1. 1.

   For the pancake batter, whisk flour with 2/3 of the milk in a bowl until smooth. Add the eggs, stir and season with salt and pepper. If the batter is too thick, mix in a little more milk. Let the batter rest for about 20 minutes.

2. 2.

   Meanwhile, peel and finely chop the onion. Grate the carrot and finely dice the celery. Cut the bacon into very small cubes. Heat oil in a pan, sauté the bacon until translucent, then add the vegetables and cook briefly. Add the ground meat, break it up and brown. Pour in wine, bring to a boil, reduce slightly, then stir in passata. Season with salt, pepper and sugar, cover and simmer over low heat for about 45 minutes, stirring occasionally.

3. 3.

   In hot clarified butter, fry four thick pancakes one after another, keep warm, spread the meat sauce on each pancake, sprinkle grated Parmesan, fold together, and serve garnished with thyme leaves.