Rita Lobo teaches you how to make PANCAKE stuffed with ground meat and gratin with white sauce. Although it may seem laborious, the recipe is easy to make and is even more fun if you invite the whole family to help. #NhacGNT #RitaLobo #CozinhaPrática Ingredients: For the dough: 1 ½ cup (tea) of milk 1 cup (tea) of wheat flour 2 eggs 1 teaspoon (tea) of salt Butter or oil to grease the frying pan For the white sauce: 1 liter of cold milk 3 tablespoons of wheat flour 3 tablespoons of butter ½ teaspoon of salt Freshly grated nutmeg to taste For the meat sauce: 500 g of ground beef ½ onion 1 clove of garlic 1 tablespoon of wheat flour 2 tablespoons of tomato paste ½ cup of boiling water 2 tablespoons of olive oil ½ teaspoon of cinnamon powder 6 sprigs of parsley Salt and freshly ground black pepper to taste For assembly: ½ cup (tea) coarsely grated Parmesan cheese Chopped parsley to taste Toasted and chopped nuts to taste Preparation: For the dough: In a blender, add the milk, the egg, wheat flour and salt. Beat until smooth. Transfer to a bowl and let rest for at least 20 minutes at room temperature. After the dough has rested, place a non-stick frying pan (or pancake pan), approximately 20 cm in diameter, over medium heat. When it heats up, using a piece of paper towel, spread a little butter (or oil) to grease the bottom. Give the dough a good stir. With your right hand (if you're not left-handed!), lift the pan and with the other, ladle the batter into the center of the pan (about ¼ cup of batter). Make a circular motion with the frying pan to cover the entire bottom and keep over medium heat. When bubbles start to appear and the pancake leaves the bottom of the pan, turn it over with a silicone spatula to brown the other side – the whole process takes less than 3 minutes per disc. Transfer to a plate, and repeat with the rest of the dough, always greasing the bottom of the frying pan after each disc. For the white sauce: In a medium saucepan, heat the butter over medium heat. Add the flour and stir vigorously with a wire whisk for 2 minutes – this mixture, called roux, will thicken the sauce. Add all the milk at once, mixing well with the whisk to dissolve the flour lumps. Increase the heat and stir until it boils. Once it boils, lower the heat, season with salt and nutmeg. Let it cook for about 10 minutes, stirring occasionally with a silicone spatula until a thicker sauce forms. For the meat sauce: Peel and finely chop the onion and garlic. Wash, dry and finely chop the parsley. Place a large frying pan over medium heat. When heated, drizzle with 1 tablespoon of olive oil, add the onion, season with a pinch of salt and sauté for 2 minutes until wilted. Add the garlic and stir for 1 minute to perfume. Drizzle with another 1 tablespoon of olive oil and distribute the ground meat on the bottom of the frying pan. Increase the heat and let it brown for 1 minute, without stirring, to brown well. Season with cinnamon, salt and freshly ground black pepper to taste, reduce the heat to medium and sauté for 5 minutes, stirring occasionally with a spatula to break up the pieces of meat and brown evenly. Add the tomato paste and mix well. Sprinkle with flour and stir for 1 minute – the flour makes the filling creamier. Add the boiling water little by little, stirring well with a spatula to dissolve any burnt spots on the bottom of the pan and make the filling moist – the idea is not to form a sauce, but for the filling to become more moist and creamy. Turn off the heat, stir in the parsley and transfer to a bowl. Book. To assemble: Preheat the oven to 200 °C (medium temperature). Set aside a 25 cm x 35 cm refractory. Cover the bottom of the refractory with half of the béchamel sauce – this way the pancakes don't stick or dry out when put in the oven. To assemble the pancakes: place about 2 tablespoons of the filling on the edge of one pancake. Roll the dough disc tightly so that the filling does not fall out. Transfer the pancakes to the baking dish, seam side up – this way you don't run the risk of the pancakes opening when serving. Drizzle the pancakes with the remaining sauce and sprinkle with Parmesan cheese. Bake for about 20 minutes or until browned. Serve then sprinkled with nuts and parsley. ------------------------------------ Sign up for Nhac GNT: http://bit.ly /NHACGNT ::::: MEET THE NHAC BOT, THE VIRTUAL ASSISTANT OF NHAC GNT ::::: https://m.me/NhacGNT Follow Nhac GNT on social media! Facebook: / nhacgnt Instagram: / nhacgnt Twitter: / canalgnt Pinterest: / nhacgnt Many More Recipes: http://www.nhacgnt.com.br