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Hungarian pancakes

Appetizers
Cook time: 0 min.
Servings: 6 portion(s)

Ingredients for Hungarian pancakes

Oil for frying
Pepper
Grated Parmesan cheese
Salt
0.5-1tspHerbes de provence
1tbspConcentrated tomato puree
1tbspMild chili sauce
1dlWhipped cream
1dlWater
2Finely chopped onion
2cloveCrushed garlic
200gWheat flour
2-3Peeled tomatoes
2-3cloveMinced garlic
25gMelted butter
25gButter
3dlWhole milk
4Eggs
4-5Tomatoes cut into cubes
500gMinced beef

Instructions for Hungarian pancakes

To prepare the Hungarian pancakes recipe, please follow these instructions:

Pancake pie: Whip all the ingredients for the pancake pie together into a lump-free dough. Leave the dough to rest for half an hour in the refrigerator. Rip the dough and spice up with a little more liquid if it is too thick. Bake 12 thin pancakes in a little oil on a pan about 22 Cm in diameter. Fill: Melt the butter and season the onions. Add the beef and stir until it has split. Add tomatoes, chopped garlic. Seasonings, tomato sauce and chilisauce. Load sauce cook a little and taste if necessary. Add with spices. Put a couple of spoonfuls on each pancake and roll them together. Put them on the joint in a greased ovenproof dish. Cut the peeled tomatoes into cubes and sprinkle them over. Peel the cream half with garlic and pour it over the pancakes. Dries with fried cheese. Place them in the middle of the oven at 250 degrees 15 minutes. Serve any fresh salad to

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