- 200 GRAM FLOUR
- 2 CUPS MILK
- 2 EGGS
- 400 GRAM MINCED BEEF
- 200 GRAM
CABBAGE, shredded
- 2 CARROTS, in cubes
- 1 ONION, chopped
- 2 TOMATOES,
chopped
- 1 CUP
BÉCHAMEL SAUCE
- 100 GRAM ST PAULIN, (or
other yellow cheese), sliced
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- 250 GRAM FLOUR
- 1 TEASPOONS YEAST
- 1 TEASPOONS SALT
- 1 ONION, chopped
- 1/2 CABBAGE, shredded
- HANDFUL DILL, cut
- 2 EGGS, hard boiled and sliced
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Bake 5
pancakes from the flour, the eggs and the milk. Fry the onion and the carrots
for 5 minutes; add the minced beef and fry 5 minutes more, stir with a fork.
Add the tomatoes and the cabbage and salt and pepper to taste. Divide this in
4 portions. Take an oven dish, with approximately the same diameter as the
pancakes, put one pancake on the bottom, then one portion of minced beef
mixture, one pancake etc. Finish with a pancake. Pour the béchamel sauce on
top and distribute the cheese over the sauce. Bake the pancake pie 20 minutes
at 175 degrees Celsius.
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Put the flour, salt and yeast
together and add 3/4 cup of water; knead for 10 minutes and allow the dough to
rise for 45 minutes. In the meantime, fry the onion 3 minutes, add the cabbage
and stir fry 5 minutes more. Add the dill. Roll out the dough to a rectangle,
and spread half of the cabbage mixture in the middle. Divide the eggs over the
cabbage and add the rest of the cabbage. Close the pie and bake it 40 minutes
at 190 degrees Celsius.
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