Italian Pancakes

These are beautiful savoury pancakes. This was cooked by a friend of mine in home economics in high school. I normally just add in quantities by memory so have tried to guess. I hope they are fairly accurate. You can also use flavoured pasta sauces such as red wine, garlic and herbs etc. You can also use left over mince from a spaghetti bolognese.

• Ready In: 1 hr 15 mins
• Serves: 4

Ingredients

• 1 1⁄3 cups plain flour
• 2  eggs
• 2 1⁄2 cups milk
• 1⁄2 cup water
• 4  tablespoons butter
• 2  tablespoons  oil
• 1  cup cheese
• 500  g beef mince
• 2  garlic cloves, crushed
• 1  onion, chopped
• 1  carrot, grated
• 550  g  pasta sauce

Directions

1. Sift 1 cup flour into bowl.
2. Make a well in the centre and drop in well beaten eggs.
3. Gradually add 1/2 cup milk, water and 1 tablespoon melted butter, beating all the time.
4. Beat until smooth then allow to stand for 1 hour.
5. Grease frypan very lightly and heat.
6. Pour in batter for a fairly large pancake.
7. When edges are brown turn over.
8. Repeat with remaining pancake batter.
9. Cook mince in oil with garlic, onion and carrot.
10. Add pasta sauce and cook on low for 30 minutes.
11. Meanwhile in a separate saucepan melt 3 tablespoons of butter.
12. Add 1/3 cup flour until bubbling.
13. Add 2 cups of milk gradually, stirring continuously until thickened.
14. Add cheese and set aside.
15. Place pancake on plate and fill with meat sauce.
16. Roll pancake up and use toothpick to hold in place.
17. Repeat with remaining pancakes and mince sauce.
18. Arrange on plate and spoon white sauce over pancakes.
19. Serve with salad or chips or both.