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Spanish savoury pancakes

White plate with 2 Savoury Spanish filled pancakes

I chose to make these savoury pancakes in my Thermomix, but of course you can also make them on the stovetop. Look at the ingredients; I’m sure you’ll work it out.

I have a friend (Peter) that always complains when I share a Thermomix recipe, because he doesn’t own one. I say it’s about time he did! My sister used to make a similar dish, she called them “Spanish Pancakes”. They were really tasty, so I developed this one from memory.

Classes if you are local (Melbourne) or Zooms from anywhere 🙂

The recipe she would make was baked in a buttered baking dish with a cheesy sauce on top. The first time I played around with these, I rolled them up while they were still hot and served them with salad. So I skipped the baking part. However, during the week I used up the rest of the filling in more pancakes, and baked them off for the family. They loved them.

Pancakes are much lighter than the usual Burrito or Tortilla wraps and much quicker to make. I think Spanish savoury pancakes will be a keeper for us, judging by how quickly they were woofed down.

Another way to serve this savoury mince might be a little like this on a baked spud (or taco potatoes).

White plate with 2 Savoury filled Spanish Pancakes sprinkled with cheese and herbs

Spanish savoury pancakes

5 from 3 votes

5 stars tells us you love the recipe

becs-table.com.au
The savoury meat filling for these Spanish pancakes can be used in so many recipes.
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Difficulty Easy
Course Dinner, Lunch
Cuisine Mexican, Spanish
Servings 6 Serves
Method Thermomix

Equipment

  • 1 Thermomix

Ingredients
  

For the pancakes:

  • 350 g milk
  • 1 large egg
  • 30 g butter melted
  • 120 g plain flour
  • 1/2 tsp flaked salt or 1/4 tsp of fine salt

For the Spanish meat filling:

  • 2 garlic cloves
  • 1 small onion peeled and cut into 1/4s
  • 80 g smoked streaky bacon finely chopped
  • 30 g vegetable oil
  • 1 x 400g tin Annelise tomatoes
  • 1 stock pot beef
  • 1 heaped tsp of my herb blend or similar
  • 1 heaped tablespoon of my taco blend or similar
  • 1 x 500g minced beef
  • 1 handful of frozen peas. optional: See my notes when to add

Cheese topping if baking: if baking in the oven

  • 150 g sour cream
  • 150 g Philly cream cheese warmed to soften
  • 80 g Manchego or tasty cheese or a mix grated

Instructions
 

Pancake batter

  • For the pancakes, weigh the milk, egg, melted butter, flour and salt in a TM bowl and mix MC in 6 seconds/speed 4 or until a smooth batter has formed. set aside to rest.

Spanish Meat Sauce Filling

  • While the pancake batter is settling, add the garlic, to the TM bowl and chop MC in 3 seconds/speed 6.
  • Add the onion, oil and bacon to the TM bowl and MC in chop 3 sec/speed 8
  • set to cook MC out 4 minutes/100c/speed 1
  • Add the tomatoes, stock, herb blend, taco blend to the TM bowl
  • Place the simmering basket **into** the Top of the TM bowl and add the beef mince into it. Crumble it up a bit by hand so you don’t end up with big cooked chucks.
  • Pop on the lid and with the MC in place.
  • Set for 15 minutes/Varoma/speed 2
  • Remove the lid, and using the spatula move the mince into a Thermomix Server, pour the sauce over the cooked mince mix to combine then pop on the lid and set aside while you make the pancakes. *See tips

Cook off the savoury pancakes

  • These pancakes are lighter in texture than your usual American pancakes. Don’t panic, they’re supposed to be a cross between a pancake and a crepe.
  • Heat a non-stick frying pan over a medium-high heat. Brush with a little melted butter or spray with olive oil, add a portion of batter and swirl around so that it thinly coats the base of the pan.
  • Cook until lightly golden underneath, then flip and cook the other side, we’re looking for light golden because we’re going to cook them a bit further in the oven.
  • Continue to cook the rest of the pancakes.
  • Once the pancakes are done place one at a time in front of you on a clean plate and put a couple of tablespoons of the meat filling inside, roll up and continue with the rest of the pancakes.
  • You can either serve these straight away with a salad or cooked vegetables or you can continue on with the recipe as follows.

If baking, preheat the oven to 180°C fan

  • For the cheese topping, gently warm the Philly in the microwave or pot on the stove to soften, then add the sour cream and mix well to combine, set aside.
  • Place the rolled up pancakes side-by-side in a buttered baking dish, spoon on the cheese topping and sprinkle with the grated cheese.
  • Bake for 20-25 minutes or until the cheese is golden brown and the filling is piping hot.
  • Serve with a garden salad.

Notes

Allow the filling to rest:
When you add the filling to the Thermomix Server, pop on the lid and allow it at least 5 minutes. If you’re making the pancakes at this stage it works in nicely.
Frozen peas:
You can add a handful in the bottom of the Thermomix Server before adding the hot meat and sauce. Pop on the lid and give it 5 mins

2 Comments

  1. 5 stars
    We had these for dinner tonight. They were delicious. I baked them with the sauce over them and a little cheese. I served them with vegetables. Thanks again for a delicious recipe. I loved the scone zoom too- thanks.

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