Spanish savoury pancakes
5 stars tells us you love the recipe
becs-table.com.auSpanish savoury pancakes are the perfect blend of flavour and simplicity. This recipe combines hearty ingredients like beef mince, tomatoes, onions, and cheese for a quick and filling meal. Serve these pancakes as a tasty snack or light dinner everyone will enjoy!
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
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