Minced Beef Filled Crispy Pancakes Recipe

Minced beef stuffed homemade crispy pancakes with chips, peas and gravy.

Minced Beef Filled Crispy Pancakes Recipe

These beef mince filled homemade crispy pancakes are an unabashed trip down memory lane to my childhood. I give you, not Findus, but Krumpli crispy pancakes, and they are marvellous!

Course Main Course

Cuisine British

Keyword beef crispy pancakes, crispy pancakes, homemade findus crispy pancakes, mince beef crispy pancakes

Prep Time 30

Cook Time 40

Total Time 1 10

Servings Servings

Calories 831kcal

Author Brian Jones

Ingredients

For the Minced Beef Filling:

250 g Minced Beef 9oz
1 Small Onion 100g
15 g Beef Dripping 1 tablespoon (or cooking oil)
2 Garlic Cloves
½ teaspoon Black Pepper
1 tablespoon Tomato Puree
1 tablespoon Plain Flour
2 tablespoon Worcestershire Sauce
1 teaspoon Marmite
250 ml Beef Stock 1 Cup
Salt if Required

For the Pancakes:

1 Egg
50 g Flour 5 Level Tablespoons
125 ml Milk ½ Cup
Pinch of Salt
Oil for Frying

And the Rest:

2 Eggs
2 tablespoon Flour
75 g Dried Fine Breadcrumbs ½ Cup
Oil for Frying

Instructions

Cut the onion in half, peel it and then dice it as finely as you can.
Heat a 28cm or 11" frying pan (not nonstick if possible) over a medium heat and add the beef dripping.
Add the onion when the dripping has melted and cook for 4-6 minutes, stirring regularly, you are looking for the onions to get a little colour and start to become golden, but be careful not to burn them.
Peel and finely chop the garlic cloves, and when the onions are golden, throw them into the pan and cook for 1 minute.
Turn the heat up to high and when everything begins to sizzle a little louder, add the beef and cook until it is nicely coloured, this should take around 3-4 minutes.
Reduce the heat to medium-low, add the tomato puree and flour, then cook, stirring constantly, for 30-60 seconds.
Pour in the Worcestershire sauce, beef stock, and black pepper, then stir in the Marmite. Stir the filling, making sure that you scrape the base of the pan, have a taste of the gravy and add salt if required (it probably won't be).
Cook for 10 minutes over a low heat; you want a nice thick beef filling. Remove the pan from the heat and allow the filling to cool completely. You can do this in advance if required.
Crack the egg for the pancakes into a jug, add the salt and the flour, then mix with a fork until completely combined. Add the milk gradually (this avoids lumps), mixing with a fork as you go.
Heat a 22cm or 9" crepe pan or frying pan over a high heat, add a drizzle of oil and enough of the pancake batter to form a thin pancake across the base of the pan. Cook for 45-60 seconds, flip and cook for a final 30 seconds.
Repeat with the remaining batter; you only need two pancakes for this recipe, and the batter will make 3-4. Allow the pancakes to cool completely before proceeding; again, this can be done in advance.
When the pancakes are cooked, use a small plate (20cm or 8") to cut them into perfect circles. This will remove the frilly thinner bit at the edges and make it easier to seal the stuffed pancakes.
Beat the eggs to coat the pancakes in a shallow bowl, sprinkle a plate with the flour and a second plate with the breadcrumbs.
Take one of the pancakes and brush 1-2cm of the edge of the pancake with a little of the beaten egg.
Pile half of the beef mix in the centre of the pancake and then fold it over to form a half-circle shape, pushing out as much of the air as you can.
Carefully take this pancake, lightly dredge it in the flour.
Dip the dredged pancakes in the beaten egg.
Drop the stuffed pancakes into the fine breadcrumbs and give them a light and even coating.
Heat a 30cm or 12" nonstick frying pan over a medium-high heat with a 4-5mm (⅛-¼") layer of oil. When the oil is hot, add the pancakes and cook for 3-4 minutes on each side. Serve immediately.

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