Recently, I watched one of my favorite Cooking and Travel series ‘Shane Delia’s Spicy Journey’. A guy from Malta travels around Middle Eastern countries to find out new recipes and spices to cook nicely looking (and I guess tasty) meals. Anyhow, after I watched the series last time I was motivated enough to try a dish just having its supposed look in mind – I know, probably an odd motivation to try something new – but that’s the truth about the following recipe. For an amateur cook I think the result is quite respectable, don’t you think? By the way – I am so grateful it also turned out delicious, but unquestionable the most beautiful dish I ever prepared.
INGREDIENTS for 4 servings
For the filling:
- 100 g edamer cheese, grated
- 4 tbsp. corn, canned
- 50 g Philadelphia Cheese or crème fraiche
- 2 cloves of garlic, minced
- 200 g beef, ground
- Salt and pepper
- A handful fresh chive, chopped
- 1 tbsp. Mango Chutney
- For side: Cherry tomatoes-cucumber salad with olive oil and balsamic vinegar
For the dough:
- 200 g flour
- 3 eggs
- 400 ml milk
- 1 tsp. salt
- Start preparing the pancake dough. In a bowl, mix all the ingredients.
- Heat a frying pan (if not a non-stick, you may need to melt a piece of butter or oil) and when hot, pour in some of the pancake mixture.
- Fry the pancakes on both sides until golden brown. The first pancake is always a bit of a mess. If you need the mixture thicker just add some flour. In case you need it thinner add more milk.
- Repeat the cooking process until the mixture is finished.
- For the filling place the ground beef into a pan over medium heat – cook it until it is completely through salt and pepper to taste.
- Add the corn and garlic to the pan and let it cook for 2 more minutes.
- Preheat oven to 160 °C.
- Start preparing the pancake rolls. Take one pancake sprinkle it with some crème fraiche and fill it with the beef mixture. Roll tightly and cut it into large pieces then put them into a casserole dish (use some butter or olive oil to sprinkle the casserole dish).
- Lastly, sprinkle some cheese and olive oil on the rolls and leave them in the preheated oven for 10-15 minutes
Serve the pancakes on some mango chutney with fresh chives on top and a tomato-cucumber salad on side.
Cheers with sunbeams.