• Prep Time
    45 Mins
  • Cook Time
    0 Mins
  • Total Time
    45 Mins
  • The base number of servings for this recipe is 16
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    Panqueqa de Carne (Meat-Filled Pancakes)

    Panquequas de Carne

    Panqueqa de carne (Meat-Filled Pancakes) is a fusion of French crepe and and oven-baked Italian lasagna that’s typically served in casual eateries in Brazil for lunch and dinner. Bake it off in one of our favorite casserole dishes so it can go from oven to table in style. 


    Ingredients
    For the Dough
    2
    cups
    all-purpose flour
    1
    teaspoon
    salt
    1
    tablespoon
    unsalted butter
    3
    cups
    whole milk
    2
    eggs
    For the Sauce
    1
    tablespoon
    unsalted butter
    28
    ounces
    ripe tomatoes, peeled, seeded, and chopped
    1
    medium onion, chopped
    2
    cloves
    garlic, crushed
    2
    tablespoons
    chopped parsley
    2
    tablespoons
    green onion
    *
    Salt and pepper, to taste
    1
    pinch
    sugar
    1
    tablespoon
    tomato paste
    1
    cup
    broth, your preference
    For the Filling
    2
    tablespoons
    unsalted butter
    2
    cloves
    garlic, crushed
    1
    medium onion, finely chopped
    2
    tablespoons
    green bell pepper, finely chopped
    18
    ounces
    ground beef
    10
    green olives, pitted and chopped
    2
    medium tomatoes, seeded and chopped
    1
    cup
    shredded mozzarella cheese
    Directions
    For the pancakes, put the dough ingredients in a blender and beat until smooth. Let stand for 30 minutes. To make the pancakes, lightly grease a 13” diameter skillet with butter and warm over a low flame. Add three tablespoons of dough mix and cook until it separates from the bottom of the skillet. Carefully turn the pancake and let it brown on the other side, reserve. Repeat until the batter runs out.
    For the sauce, warm 1 tablespoon of unsalted butter in a stock pot over medium heat . Saute tomatoes, onion and garlic until softened. Add chopped parsley, green onions, salt, pepper, sugar, tomato paste and broth and simmer until incorporated.
    For the filling, saute garlic, onion and green pepper with butter in a saucepan until softened and set aside. Brown ground beef and drain. Return beef and vegetables to saucepan and add green olives and tomatoes.
    Preheat oven to 350 degrees Fahrenheit. Butter a rectangular glass casserole dish. Evenly distribute the filling between the 16 pancakes and roll into tubes. Place in a buttered ovenproof dish. Cover the pancakes completely with sauce and top with cheese. Bake in preheated oven for five to ten minutes to warm thoroughly. Serve immediately.

    The base number of servings for this recipe is 16
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