Savoury minced stuffed pancakes with meat sauce and cheese

Ingredients

• 2 cups / 280 grams Plain Flour
• 1 1/2 cups / 360 ml Milk
• 1 1/2 cups / 360 ml Water
• 2 large Eggs
• 2 teaspoons Baking Powder
• Salt To taste
• 2 tablespoons sunflower oil (for frying the pancakes)
• 1 lb / 450 grams ground beef
• 2 medium Onions (chopped into 1 cm dice)
• 2 medium Carrots (chopped into 1 cm dice0
• 1 large Stalk Celery (chopped into 1 cm dice)
• 4 medium Tomatoes (chopped into 1 cm dice)
• 2 Tablespoons Worcestershire Sauce
• 3 Tablespoons Tomato Puree
• 2 Tablespoons Fruit Chutney
• 1 teaspoon Garlic paste
• 1/2 teaspoon Ginger paste
• Salt to taste
• 1 beef stock cube (dissolved in one cup of boiling water)
• 2 cups / 500 ml milk
• 3 1/2 ounce / 100g Butter or margarine
• 2 Tablespoons Cornflour / cornstarch
• 1 cup Grated Cheese
• Salt to taste

Instructions

1. 1

   --- For the pancakes ---

2. 2

   Place all the pancake ingredients into a mixing bowl.

3. 3

   Whisk until there are no lumps

4. 4

   Allow to stand for about 10 minutes

5. 5

   Pour a little pancake batter onto a preheated crepe maker. If you are using a frying pan, heat the pan, add a little oil to prevent sticking and pour a small amount of batter into the pan.

6. 6

   Working quickly, swirl the batter around to coat the crepe maker / frying pan

7. 7

   Allow to cook until bubbles form on the surface and the edges of the pancake start to curl.

8. 8

   Flip the pancake and cook on the other side until brown and speckled.

9. 9

   Stake the cooked pancakes on a plate.

10. 10

    --- For the meat sauce ---

11. 11

    Chop the onions, carrots and celery into 1 cm dice and fry gently with the garlic and ginger in a little sunflower oil until they start to soften.

12. 12

    Add the ground beef and continue to fry until it is no longer pink. Break up with a spatula so the beef is all nicely separated and there are no lumps.

13. 13

    Chop the tomatoes into 1 cm dice and add to the meat sauce with the rest of the ingredients. Only add half the prepared stock at this stage.

14. 14

    Stir and allow to simmer, covered, for about 20 minutes until the beef is cooked and the vegetables are soft. If the mixture dries out during this time, add the remaining stock. Don't let the mixture become too wet or it will be difficult to roll in the pancakes.

15. 15

    Taste for seasoning and add salt to taste.

16. 16

    Allow the meat sauce to cool before assembling the dish.

17. 17

    --- For the cheese sauce ---

18. 18

    Whisk the milk and cornflour/cornstarch together in a microwave proof bowl. Add salt and butter.

19. 19

    Microwave on high for 3 minutes

20. 20

    Remove from microwave and whisk to combine.

21. 21

    Return to microwave and cook on high for another 2 minutes

22. 22

    Remove from microwave, add the cheese and mix through.

23. 23

    Return to microwave and cook on high for 1 minute until the cheese has melted.

24. 24

    --- Assembly and Baking ---

25. 25

    Preheat oven to 200°C/400°F

26. 26

    Spoon a thin layer of cheese sauce into the bottom of a baking dish

27. 27

    Place a spoonful of cooled meat sauce across one pancake and roll up into a sausage shape.

28. 28

    Layer in a baking dish.

29. 29

    If you are making more than one layer of pancakes, spoon over another thin layer of cheese sauce before starting the next layer

30. 30

    Cover the layers with the remaining cheese sauce and sprinkle with grated cheese.

31. 31

    Place in a pre-heated oven and bake for 20 minutes until the cheese is melted and golden.