Stuffed Pancakes

Ingredients

• Lean Beef 15 oz
• Onion 1 head
• Garlic 1 clove
• Ground coriander ½ spoons
• Paprika ½ spoons
• Parsley 0 oz
• Water 1 glass
• Milk 1 glass
• Wheat Flour 1 glass
• Chicken Egg 2 pieces
• Sugar 1 tablespoon
• Vegetable Oil 0 fl oz
• Salt to taste
• Ground Black Pepper to taste
• Grated Pecorino Pepato Cheese 0 oz
• Sour Cream to taste

Step-by-Step Guide

Step 1

Prepare all the ingredients.

Step 2

Finely chop the onion, garlic, and parsley.

Step 3

In a deep skillet, heat vegetable oil and sauté the onion until soft and golden. Add garlic and cook for 30 seconds.

Step 4

Add the ground meat to the vegetables. Sauté over high heat for 5 minutes. Reduce the heat, season with salt and pepper, add coriander and paprika, and cook for another 7 to 10 minutes.

Step 5

Finally, add the parsley and grated cheese, and heat through. Remove the skillet from the heat and let the filling cool.

Step 6

Whisk the eggs with sugar and 0.5 teaspoon of salt until frothy. While continuing to whisk, gradually pour in 1 cup of boiling water.

Step 7

Next, add the flour and pour in 1 cup of cold milk.

Step 8

At the very end, add 2 tablespoons of vegetable oil. Let the dough rest for 10 minutes.

Step 9

Fry the pancakes on both sides in vegetable oil.

Step 10

Wrap 2 tablespoons of filling in each crepe.

Step 11

Fry the pancakes over medium heat until they develop a golden crust.

Step 12

Serve the stuffed pancakes hot with sour cream.