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In many homes, pancakes are a weekend specialty, as a quieter alternative to weekday fast breakfasts. They are also good for a snack or even as a main dish, without sugar and with a salty filling. When I was in the university, I ate it a lot. In this article, we are going to see different types of pancakes, how is prepared, its ingredients and mode of preparation. Learn this recipe and try it with your family.





Filled with ground beef, topped with bechamel sauce and gratin, this pancake suddenly becomes a favorite. When you get the hang of it, you can invent your stuffing.





  • 1 ½ tea cup of milk
  • 1tea cup of wheat flour
  • 2 eggs
  • 1 teaspoon of salt
  • Butter or oil to grease the pan




  1. In a blender, add milk, egg, wheat flour and salt. Beat until smooth. Transfer to a bowl and let stand for at least 20 minutes at room temperature (if you want to leave more than 20 minutes, take it to the refrigerator). Meanwhile, take the time to prepare bechamel sauce (see recipe below).


  1. After the dough has rested, take a nonstick pan (or pancake pan), about 20 cm in diameter, over medium heat. When heated, with a piece of paper towel, spread a little butter (or oil) to grease the bottom.



  1. Give the dough a good stir. With your right hand (if you’re not left-handed!), Lift the skillet and with the other, place the dough with a ladle in the center of the skillet (about ¼ cup of dough). Make a circular motion with the pan to cover the entire bottom and keep over medium heat. When the bubbles start to appear and the pancake loosens from the bottom of the pan, turn with a silicone spatula to brown on the other side – the whole process takes less than 3 minutes per disc. Transfer to a plate, and repeat with the rest of the dough, always greasing the bottom of the pan on each disc.





  • 1 liter of frozen milk
  • 3 tablespoons of wheat flour
  • 3 tablespoons of butter
  • ½ teaspoon of salt
  • Freshly grated nutmeg to taste



In a medium saucepan, bring the butter to melt over medium heat.

  1. Add the flour and stir vigorously with a wire whisk for 2 minutes – this mixture, called roux, will thicken the sauce.
  2. Add all the milk at once, mixing well with the whisk to dissolve the flour clumps. Increase the heat and stir until boiling.
  3. As soon as it boils, turn the heat down, season with salt and nutmeg. Cook for about 10 minutes, stirring occasionally with a silicone spatula until it forms a thicker sauce.

Trick: if the sauce lumps, beat in a blender and return to the pan.



  • 500 g of ground meat (duckling)
  • ½ onion
  • 1 clove of garlic
  • 1 tablespoon of wheat flour
  • 2 tablespoons of tomato extract
  • ½ cup (tea) of boiling water
  • 2 tablespoons of oil
  • ½ teaspoon of ground cinnamon
  • 6 sprigs of parsley
  • Salt and freshly ground black pepper to taste.



  1. Peel and finely chop the onion and garlic. Wash, dry and finely chop the parsley.
  2. Bring a large skillet to medium heat. When heated, drizzle with 1 tablespoon of olive oil, add the onion, season with a pinch of salt and sauté for 2 minutes until wilted. Add the garlic and stir for 1 minute to perfume.
  3. Drizzle with 1 more tablespoon of oil and distribute the minced meat in the bottom of the pan. Increase the heat and let it brown for 1 minute, without stirring, to brown it well. Season with cinnamon, salt and freshly ground black pepper, reduce the heat to medium and sauté for 5 minutes, stirring occasionally with a spatula to dismantle the pieces of meat and brown them evenly.
  4. Add the tomato paste and mix well. Sprinkle with flour and stir for 1 minute – the flour makes the filling creamier. Drizzle with the boiling water little by little, stirring well with the spatula to dissolve the burns at the bottom of the pan and the filling is moist – the idea is not to form a sauce, but to make the filling more moist and creamy.  Turn off the heat, stir in the parsley and transfer to a bowl. Reserve.



  • ½ cup (grated) grated parmesan cheese
  • Chopped parsley to taste
  • Roasted and chopped nuts to taste



1. Preheat the oven to 200 ° C (medium temperature). Separate a 25 cm X 35 cm refractory.

2. Cover the bottom of the ovenproof dish with half the bechamel sauce – so the pancakes do not stick or dry out when going to the oven.

3. To assemble the pancakes: place about 2 tablespoons of the filling on the end of a pancake. Roll the dough disk tightly so that the filling does not fall. Transfer the pancakes to the ovenproof dish, with the seam up – so you don’t risk the pancakes opening when serving.

4. Drizzle the pancakes with the rest of the sauce and sprinkle with Parmesan cheese. Bake for about 20 minutes or until browned. Serve then sprinkled with walnuts and parsley.

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