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Filled pancakes





  • 5 heaped tablespoons Flour

  • 2 cups of milk

  • 1 egg

  • 1/2 teaspoon of salt



  • 250g hooked

  • 1 small tomato cut

  • 2 onions cut

  • 2 cloves of garlic crushed

  • 1 tablespoon of tomato paste

  • 2 teaspoons of herbal mixture

  • 1/2 teaspoon of salt

  • Pepper at will

  • Some water

  • Fat to fry



Mix the flour and salt, then slowly add the milk and beat in the egg. Let stand for at least ¼ hour.


Fry the onions, garlic, tomato and 5-herb mix and then add the meat, stir well until the meat is no longer red. Add a little water so that the mixture becomes a thick meat sauce. Cook slowly until everything is done. When the filling is ready, add the fat to the pan and add some of the mixture. The ground must be covered. Fry until the pancake is brown, turn over and brown the new side as well.
Put the filling in the pancake, roll up.


Cooking utensils

1 pan

1 pot

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