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© NGV mbH, Photo: TLC Fotostudio
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Recipe of: © Monsieur Cuisine

Pancake rolls

MC connect
4 portions
Medium
Ready in: 0:57 h
Preparation time: 30 min.
Created on: 30.01.2019
Last changes: 10.06.2021
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Step-by-step
Ingredients
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FOR THE DIP:

  • 5 chives
  • 350 g soured cream (24% fat)
  • ½ tsp salt
  • 1 pinch of pepper
  • 1 tsp mustard
  • 2 squeeze of lemon juice

FOR THE PANCAKES:

  • 3 eggs (medium)
  • 450 ml milk (fresh semi-skimmed milk, 1.5% fat)
  • 250 g plain flour (type 405)
  • ½ tsp salt

FOR THE FILLING:

  • 100 g basmati rice (cooking time: 15 minutes)
  • 1½ tsp salt
  • 1 shallot (40 g)
  • 1 garlic clove
  • 2 tbsp olive oil
  • 300 g minced beef
  • 1 tsp ground paprika
  • 2 pinches of pepper
  • 1 big pinch of chilli flakes

PLUS:

  • vegetable oil for frying

Nutrients

Per portion:

  • calorific value
    3412 kj / 815 kcal
  • protein: 34 g
  • carbohydrates: 74 g
  • fat: 43 g
Instruction
Preparation time
30 min.
Ready in
0:57 h
  1. To make the dip, wash the chives, shake them dry and cut them into short lengths. Set 1 tablespoon of soured cream to one side, and put the rest of the soured cream, ½ teaspoon of salt, 1 pinch of pepper, mustard, lemon juice and the snipped chives into the blender jug. With the measuring beaker in place, mix for 20 seconds/speed setting 5. Decant the dip and chill it in the refrigerator. Clean out the blender jug.
  2. To make the pancakes, put the eggs, milk, flour and ½ teaspoon of salt into the blender jug and, with the measuring beaker in place, blend for 20 minutes/speed setting 6. Decant the pancake batter and rinse out the blender jug thoroughly.
  3. To make the filling, put the rice in a sieve and rinse it until the water runs clear. Transfer it to the cooking pot and insert this into the blender jug. Pour 1 litre of water at room temperature and 1 teaspoon of salt over the rice and, with the measuring beaker in place, cook for 20 minutes/speed setting 1/100 °C. Check whether the rice is cooked and extend the cooking time by a few minutes if necessary.
  4. Meanwhile, fry 8 thin pancakes in a coated pan with a little vegetable oil. Stack the pancakes and keep them warm.
  5. Remove the cooking pot with the rice from the blender jug and keep it warm. Empty out the blender jug and rinse it with cold water.
  6. Peel and halve the shallot. Peel the garlic clove and put it into the blender jug along with the shallot. With the measuring beaker in place, chop for 10 seconds/speed setting 6, then use the spatula to push the mixture down the inside of the blender jug.
  7. Add the olive oil, minced beef, ½ teaspoon salt, paprika, 2 pinches of pepper and the chilli flakes, and, the measuring beaker not inserted, fry with the roast button.
  8. Add the reserved tablespoon of soured cream and the rice, and, with the measuring beaker in place, process with the reverse button/25 seconds/speed setting 2.
  9. Put 3 heaped tablespoons of minced beef filling in the middle of each pancake, leaving the edges free. Fold the sides in to the middle and then roll them up to make closed rolls.
  10. Serve the pancake rolls with the dip.

Finished!

Bon appétit with Monsieur Cuisine