It does take a bit of time to make your own pancakes but it is worth the effort. If time is short however, you can buy readymade plain pancakes from most supermarkets.
- 115g plain flour
- Pinch of salt
- 1 large egg, beaten
- 25g butter, melted
- 200ml whole milk
- 3tbsp vegetable oil
- 1 small onion, finely chopped
- 350g lean beef mince
- 150ml tomato pasta sauce
- Salt and freshly ground black pepper
- 4tbsp creamed horseradish
- 2tbsp freshly chopped chives
Pre-heat oven to 200°C/400°F/Gas Mark 6. Lightly grease a shallow ovenproof dish. Sift the flour and salt into a bowl. Make a well in the centre and add the egg and melted butter. Gradually whisk in the milk to form a smooth batter. Set aside for 30 mins.
Meanwhile, prepare the filling. Heat 1tbsp oil in a frying pan and cook the onion for 5 mins until softened but not browned. Add the mince and continue to cook, stirring, for 5 mins. Pour in the sauce, add plenty of seasoning, and simmer gently, stirring occasionally for 10 mins until tender. Cover and keep warm.
For the pancakes, stir the batter. Lightly brush a small frying pan with a little of the remaining oil and heat until hot. Spoon in 3tbsp batter, tilting the pan back and forth to coat the bottom. Cook over a moderate heat for 1-2 mins until lightly golden then flip over and cook for a further 1 mins.
Turn on to a wire rack lined with baking parchment and continue the process to make 12 pancakes in total, stacking each in between sheets of parchment.
Spread each pancake with a little horseradish and then spread with some meat sauce. Roll up tightly and place side by side in the dish. Cover with foil and bake for about 15 mins until piping hot. Serve immediately, sprinkled with chives.
For kids, replace the horseradish with tomato ketchup and sprinkle the mince filling with a little grated cheese before rolling up.