Mushroom and Beef Filled Pancakes are covered in a rich Cheese sauce and make the best dinner which can be served either hot, or cold
Pancakes are not only for breakfast ! These Mushroom and Beef Filled Pancakes are perfect for dinner and I make them often.
In South-Africa the most basic pancake version, is most definitely pancakes, sprinkled with Cinnamon sugar and rolled up.
These an be found at almost 100% of any church bazaars, fetes, sport events and wherever else you expect a food vendor to be.
I remember my late Mom used to make something similar, also a pancake filled with a ground beef filling, but unfortunately can not remember exactly what/how her recipe was.
The savory filling options are also endless ! As long as the filling is not too saucy, it will be fine to fill the pancakes with.
Do remember however that these pancakes are thinner (almost like a crepe) as well as bigger than the usual breakfast pancakes.
I make them the size of a standard skillet bottom, which is just the right size to fill and fold. Add filling to one pancake first (about 3 heaped dessert spoonfuls), fold and see if your measurements are correct.
How to make savory filled pancakes:
Make the Pancakes and prepare the Filling as per the recipe below – place seam side facing down.
Cover with the Cheese Sauce and sprinkle over the Paprika and Cayenne Pepper – bake.
Remove from the oven and let stand a minute or two.
Ready to serve !
Absolutely delicious – serve warm or cold with a side salad or vegetables.
Another favorite is a Spinach and cream cheese filling, if you want to go for a vegetarian filled pancake. But, really the filling is up to you.
My favorite is and will probably always be the Mushroom and Beef filling.
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Mushroom And Beef Filled Pancakes
Mushroom And Beef Filled Pancakes
Ingredients
PANCAKES:
- 1 cup Water
- ½ cup Milk
- 2 extra-large Eggs
- 1 cup Flour
- 1 t Baking Powder
- ⅛ t Salt
- 1 TB White Vinegar
- Oil to fry
FILLING:
- 1 TB Olive Oil
- 450 g Lean Ground Beef ( 1 pound )
- 1 large Onion finely chopped
- 1 Red Bell Pepper finely chopped
- 250 g Mushrooms sliced ( 8 oz )
- 3 TB Chutney
- ¼ cup Tomato Sauce ( thick ketch-up )
- ½ cup Water
- 1 t Dried Oregano
- 1 t Dried Rosemary
- Salt and Black Pepper to taste
CHEESE SAUCE:
- ¼ cup Unsalted Butter melted
- ¼ cup Flour
- 2 cups Milk
- 1 ½ cups Cheddar Cheese grated
TO FINISH:
- 1 t Paprika
- ⅛ t Cayenne Pepper
- 1 TB Parsley fresh, chopped
Instructions
PANCAKES:
- Beat together the Water, Milk and Eggs – add the Flour and Baking Powder slowly, beat until smooth – add the Salt and Vinegar – beat another minute
- Heat a pan until very hot – add a little Oil, heat – spoon batter into the pan and cook until bubbly and pulling away from the sides – turn over and cook another 30 seconds – remove from pan and keep aside – repeat until all the batter is used
FILLING:
- Heat the Olive Oil in a large skillet - cook the Ground Beef until done - remove from skillet and keep aside
- Add a little more Oil (if needed) to the same skillet - saute the Onion, Red Bell Pepper and Mushrooms until soft
- Combine the Chutney, Tomato Sauce, Water and Dried Herbs - add to the skillet and stir through together with the cooked Ground Beef
- Season to taste with Salt and Black Pepper - let cook for 2 - 3 minutes - remove from heat and let cool 5 - 10 minutes
- Pre-heat the oven to 180 deg C (350 deg F) – spray a large oven dish with cooking oil
- Spoon a heap of filling onto the center of each pancake – fold it over as you would an envelope – place the filled pancakes (seam side facing down) in the prepared oven dish
CHEESE SAUCE:
- Combine the Butter and Flour to form a paste, add the Milk little at a time, scraping the bottom and sides of your microwave bowl or stove saucepan regularly – microwave 3 – 5 minutes, stirring every 30 seconds (if using a stove saucepan – stir continuously) until thick – add the Cheddar cheese and stir until the cheese has melted
- Pour over the filled Pancakes in the oven dish
TO FINISH:
- Sprinkle with Paprika and Cayenne Pepper – bake 20 – 25 minutes until starting to brown - remove, sprinkle with Parsley and serve
Rachael
Wednesday 7th of October 2020
I made these as written here - These are GOOD!