Meat pancake that I learned from my grandmother, very tasty

Meat pancake – grandma’s recipe – with the difference: the dough and the sauce

A green and vitamin pasta, with spinach, lots of cheese to enhance the traditional minced meat pancake.

Recipe for 2 people.

Classic (no restrictions)

Preparation: 00:50

Interval: 00:25

TOOLS

1 cutting board(s), 1 kettle, 3 frying pan(s), 1 non-stick frying pan(es), 1 refractory plate or individual refractory plates, 1 colander(s), 1 grater, 1 culinary brush(es) ), 1 spatula(s) (or slotted spoon)

EQUIPMENT

conventional + blender or mixer

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Ingredients for canned tomato sauce:

– 1 can(s) of peeled tomatoes, cut into cubes, with juice

– basil to taste (optional)

– 1/2 can(s) of water

– Salt to taste

– pepper to taste

Ingredients Meat filling for pancakes

– 1/2 unit chopped onion(s)

– 2 cloves of garlic, chopped

– 2 tablespoons unsalted butter

– 1 tablespoon(s) of olive oil

– 300 g of minced meat

– 1 unit(s) of laurel

– 50 ml of dry red wine

– 1/2 cup(s) of tomato sauce (see recipe)

– Salt to taste

– pepper to taste

– 3 tablespoons cream cheese (optional)

– chopped parsley to taste

– green onion chopped to taste

– 80 g grated mozzarella (for assembling)

Ingredients: Spinach Pancake Dough

– 1 unit of eggs

– 1/2 cup(s) milk, plus a little more for blending

– 1 teaspoon(s) unsalted butter, melted.

– 85 g of wheat flour

– 1 teaspoon(s) of sugar

– 110 g of spinach leaves only (or frozen spinach)

– Salt to taste

– pepper to taste

– nutmeg to taste

– oil to taste – to grease the pan

Ingredients TO FINISH/ASSEMBLE:

– tomato sauce (see recipe) to taste

– grated mozzarella to taste, to cover (or gruyere)

– grated parmesan to taste, for sprinkling

Ingredients to accompany

– parmesan to taste, grated

PREPARATION:

1. Bring a kettle of water to boil over a high heat for the tomato sauce and filling, and also put a pot of water to boil to blanch the spinach. If you use frozen spinach it is not necessary to blanch it, just remove it from the freezer and let it thaw, or put it in the microwave for a few seconds.
2. Start with the homemade tomato sauce (see preparation).
3. Then blanch the spinach for the pancake batter.
4. Set aside the other ingredients and utensils for the recipe.
5. Wash and peel the onion and garlic for the filling and chop them.
6. Wash the parsley and chives (filling) well, chop them and leave them on absorbent paper.
7. Grate the mozzarella and parmesan, if you didn’t buy them grated (check the quantity needed for the filling and finishing).

PREPARATION:

Canned tomato sauce (do this step before starting pre-prep):

1. In a pan, over a high heat, add the diced peeled tomato with the juice and a little water.
2. Season with salt and pepper.
3. Cover and let cook for 10 minutes.
4. Uncover, reduce heat to medium, and cook for an additional 10 minutes or until desired doneness.
5. For thicker sauces, cook until you can see the bottom of the pan when you slide the spatula across the bottom.
6. When it reaches the desired point, wash it well and add the basil (optional) – if you want, cut it into small pieces.
7. Cook for another 2 minutes, turn off the heat
8. Season with salt and pepper, set aside.
9. Then blanch the spinach for the pancake batter.

Spinach Pancake Dough – Blanch (do this step before starting pre-prep – only if using fresh spinach):

1. Wash the spinach and remove the stem, setting the leaves aside.
2. When the water boils, add the spinach leaves.
3. Cook for 1 minute until very green.
4. Drain in a colander and set aside.
5. Continue pre-preparation (step 4).

Minced meat filling for pancakes:

1. In a pan, over medium heat, sauté the onion and garlic in the butter and olive oil until translucent.
2. Raise the heat, add the minced meat and bay leaf and fry until no more water comes out.
3. Check the tomato sauce and turn off the heat.
4. Wet the meat with the wine and, over high heat, mix until all the alcohol has evaporated.
5. Add the homemade tomato sauce (see quantities in the filling ingredients).
6. Season with salt and pepper.
7. Reduce the heat to medium and continue to braise the meat until cooked but still fairly moist – add a little boiling water if necessary.
8. Add the cream cheese (optional) and add the chopped parsley and chives.
9. Turn off the heat and set aside.
10. Preheat the oven to 220ºC.

Spinach Pancake Batter:

1. Place the spinach on a cutting board and chop coarsely.
2. In a blender or mixer, beat the milk, butter and eggs until smooth.
3. Add the coarsely chopped spinach and beat again until you obtain a smooth mixture.
4. Add the flour and sugar and continue beating to combine.
5. Season with salt, pepper and nutmeg and mix.
6. Heat a non-stick pan.
7. Put a drizzle of oil on a sheet of absorbent paper or use a brush and grease the pan.
8. Place a portion of dough in the center of the pan: it should occupy at least ⅔ of the diameter.
9. Rotate the pan to distribute it over the entire surface: the dough must be thin, but it must not be too thin because it could break during spreading. (the consistency of the dough is denser, due to the spinach, adjust with a little more milk, if necessary, to make it easier to spread)
10. Let it cook over a very low heat until it comes away from the bottom.
11. Turn gently with the help of a spatula or slotted spoon and cook on the other side too.
12. Remove the pancake from the pan, place it on a plate and stack it as it is prepared.
13. Repeat the operation until the dough is finished.

Pancake assembly:

1. Spread a thin layer of tomato sauce on the bottom of a refractory baking dish or individual refractory baking dishes (which can be brought to the table). Add a little water if necessary (the function of the thinner sauce here is to prevent the pancake from sticking to the bottom of the pan).
2. Place a portion of filling in the center of the pancake lengthwise, leaving room on the sides to close the pancake.
3. Spread some grated mozzarella (filling) over the meat.
4. Fold the sides towards the center and then roll the pancake.
5. Arrange on plates over the tomato sauce.
6. Repeat this operation for all the pancakes and arrange them next to each other in the refractory pan(s).
7. Cover the pancakes with the tomato sauce.
8. Spread the grated mozzarella over the sauce (assembly).
9. Sprinkle with parmesan.
10. Place in a preheated oven at 220°C for 20-25 minutes to heat and brown the surface.

FINALIZATION AND ASSEMBLY:

1. Remove the pancakes from the oven and serve them in the baking dish(s).
2. To accompany it, bring grated parmesan to the table.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

Create your personalized menu for free on Bake and gourmet cakes.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.