Beef, cheddar and onion crispy pancakes
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Serves 5
- Dietary
- Nut-freePregnancy-friendly
A decadent treat, savoury pancakes are stuffed with beef, onion and cheese and deep-fried in breadcrumbs.
Ingredients
For the filling
- 1 tbsp olive oil, for frying
- 2 onions, chopped
- 4 garlic cloves, crushed
- 1 tbsp Worcestershire sauce
- 1 tbsp smoked paprika
- 1 tbsp tomato purée
- 2 tbsp tomato ketchup
- 400g tin chopped tomatoes
- 500g/1lb 2oz beef mince
- 1 beef stock cube, crumbled
- 300g/10½oz cheddar, grated
For the pancakes
- 100g/3½oz plain flour, sifted
- 1 tsp salt
- 2 large free-range eggs, plus extra for sealing
- 150ml/5fl oz full-fat milk
- 2 tbsp oil, for frying
- For deep frying
- 100g/3½oz plain flour
- 3 free-range eggs, beaten
- 100g/3½oz breadcrumbs
- oil, for deep frying
Method
To make the filling, heat the oil in a large frying pan and fry the onion and garlic for 20 minutes.
Add the Worcestershire sauce, paprika, tomato purée, tomato ketchup and tomatoes and cook for 10 minutes.
Add the beef and stock cube and cook for 25–30 minutes.
To make the pancakes, mix the flour and salt in a large bowl.
Beat the eggs with the milk in a jug and then whisk into the dry ingredients to form a smooth batter. Leave to stand in the fridge for 2 minutes.
Take a small frying pan and heat over medium high heat. Add ¼ tsp oil and make crepes.
Fill the pancakes evenly with the beef filling. Sprinkle with the cheddar and brush the edges with more egg. Seal.
To deep fry, place the flour, eggs and breadcrumbs in separate wide, shallow bowls.
Preheat the oil in a deep fat fryer. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Dip the pancakes in the flour, then the egg and then the breadcrumbs until completely coated.
Carefully place the pancakes in the hot oil and deep fry until golden. Carefully transfer to kitchen paper to drain.
Serve hot.
