Pork Stuffed Pancakes

I have never been one for stuffed pancakes. Call me a traditionalist but I like mine in crêpe form with just sugar and lemon juice, maybe cheese and onion if I’m feeling reckless, or as a tall stack with blueberries if I’m feeling American for breakfast.

This recipe belonging to my Grandmother had me perplexed and despite my aforementioned pancake rules, I decided to give it a try. The outcome was an interesting mix between a lasagne – and a tasty sausage with a pancake skin. If you like mushrooms, sausages and pancakes. This dish is for you:

500g pack of pork mince
250 pack of pork liver (optional)
2 bay leaves
2 garlic cloves (chopped)
1 cup of red wine
8 pancakes
A dash or Worcester sauce
1 tsp. sugar
3 tsp. tomato puree
100g gruyere cheese (grated)
1 anchovy fillet (chopped)
1 tin of tomatoes
1 cup of mushrooms (chopped)
salt and pepper for seasoning


Make up a batch of thin pancakes in advance.

Brown off the pork mince in a pan with a clove of garlic, bay leaves, salt, and pepper as well as a dash of Worcester sauce. Once cooked, set aside to cool. Slice the mushrooms and roughly mince the liver a blender. Mix these both into the cooled pork mixture. In a separate pan, make up a creamy béchamel sauce (butter, flour and milk) and mix this into the mince for added moisture.

For the tomato sauce, fry the other garlic clove with the chopped anchovy fillet in a little oil. Once the anchovy has mostly dissolved, add the tin of tomatoes, sugar, tomato puree, oregano, basil, and red wine. Stir briefly and then leave it to simmer for about ten minutes.

Roll the pancakes around one or two tablespoons of the cold mince mixture (depending on the size of your pancakes). Line the pancakes up in an ovenproof dish and pour the tomato sauce over them. Top it all off with a little Gruyere cheese.

Brown in the oven for 30 – 40 minutes on 200°C until browned. Serve with buttered peas and new potatoes.


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