Savory Stuffed Pancakes with Creamy Bechamel Sauce

Introduction:

Looking for a quick, budget-friendly, and delicious meal option for dinner or lunch? Look no further! This recipe is a staple in my kitchen, and I’m excited to share it with you. Perfectly seasoned minced meat, wrapped in fluffy pancakes, smothered in a creamy bechamel sauce—what’s not to love? Let’s dive into the details!

Ingredients:

For the Meat Filling:

• 1 onion, finely chopped
• 1 carrot, grated
• 1 raw sweet red pepper, thinly sliced
• 500g minced meat (beef, pork, or a mix)
• 2 tomatoes, chopped
• Vegetable oil for cooking
• Salt, ground black pepper, and ground sweet paprika to taste

For the Pancakes:

• 3 chicken eggs
• 500 ml milk
• 180g flour
• Vegetable oil for the pan
• Salt to taste

For Bechamel Sauce:

• 50g butter
• 60g flour
• 600 ml milk
• 200g hard mozzarella cheese, grated
• Salt and dried ground nutmeg to taste

For Decoration:

• 4 cherry tomatoes
• Some dill sprigs

Directions:

Prepare the Meat Filling:

1. Heat vegetable oil in a pan over medium heat.
2. Sauté onions and carrots until soft.
3. Add red pepper and cook until tender.
4. Add minced meat, breaking it apart. Cook until browned.
5. Mix in tomatoes and season with salt, pepper, and paprika. Cook until the mixture is thickened. Remove from heat and set aside.

Make the Pancakes:

1. In a mixing bowl, whisk together eggs, milk, and a pinch of salt.
2. Gradually add flour, whisking until smooth.
3. Heat a lightly oiled frying pan over medium heat.
4. Pour or scoop the batter onto the pan, using approximately 1/4 cup for each pancake. Tilt the pan with a circular motion so that the batter coats the surface evenly.
5. Cook each pancake until light golden brown on both sides. Repeat until all batter is used.

Prepare Bechamel Sauce:

1. In a saucepan, melt butter over medium heat.
2. Add flour and stir until smooth.
3. Gradually whisk in milk, ensuring no lumps form.
4. Bring to a boil, then reduce heat and simmer until thickened.
5. Stir in grated mozzarella until melted and smooth. Season with salt and nutmeg.

Assemble and Bake:

1. Preheat oven to 180°C (350°F).
2. Spoon meat filling onto each pancake, roll them up, and place seam-side down in a baking dish.
3. Pour Bechamel sauce over the rolled pancakes.
4. Bake in preheated oven for 20-25 minutes, or until the top is golden and bubbly.

Serve:

1. Garnish with cherry tomatoes and dill.
2. Serve hot and enjoy the comforting flavors of these stuffed pancakes!

Try this recipe for a satisfying meal that’s both easy on the wallet and bursting with flavor. It’s sure to become a favorite in your home, just as it is in mine!