For the pancakes: "3/4 cup all-purpose flour"
1 lightly beaten egg
1/3 cup milk
1/2 tablespoon butter or margarine
Butter or margarine for greasing
For the filling: "Half small onion, finely chopped"
1 teaspoon olive oil
150 grams ground beef
6 tablespoons tomato sauce
1/2 tea packet of beef broth
Salt and black pepper to taste
A pinch of dried oregano
1 tablespoon melted butter for brushing
1 tablespoon grated cheese
Parmesan cheese, grated, for sprinkling
For the pancakes: "3/4 cup all-purpose flour"
1 lightly beaten egg
1/3 cup milk
1/2 tablespoon butter or margarine
Butter or margarine for greasing
For the filling: "Half small onion, finely chopped"
1 teaspoon olive oil
150 grams ground beef
6 tablespoons tomato sauce
1/2 tea packet of beef broth
Salt and black pepper to taste
A pinch of dried oregano
1 tablespoon melted butter for brushing
1 tablespoon grated cheese
Parmesan cheese, grated, for sprinkling
For the pancakes: Place the flour in a bowl
Make a depression in the center and add the egg, gradually adding the milk, beating until smooth
Let it rest for 15 minutes
While that's resting, prepare the filling: sauté the onion in olive oil
Add the ground beef and cook until browned, breaking it up with a fork
Add the tomato sauce, tea packet of beef broth, and dried oregano
Season to taste
Let it simmer for about 20 minutes, stirring occasionally
After 10 minutes of cooking, add 4 tablespoons of water
To fry the pancakes, heat a small non-stick skillet over medium heat
Grease with melted butter and add 2 1/2 tablespoons of batter to form a thin layer
Fry until golden brown on both sides
Repeat with the remaining batter
Divide the filling among the pancakes, roll them up, place in a small refractory dish, grease with melted butter, and sprinkle with Parmesan cheese
Heat the oven for a few minutes to warm through
Serve 4 stuffed pancakes.
