- 1 1/2 cups [210 g] flour
- 3 eggs
- 1/2 teaspoon [2.5 mL] salt
- 1 1/2 cups [375 mL] milk
- 7 tablespoons [105 mL] oil
- Paprika to taste, to serve
Bacon Filling
- 4 tablespoons [60 mL] oil
- 6 slices bacon, into tiny dices
- 1 pound [454 g] onions [4 or 5], finely minced
- 5 1/2 ounces [156 mL] tomato paste
- Salt and pepper, to taste
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- Heat bacon filling oil into a frypan.
- Cook together bacon dices and minced onion into hot oil to soften onion.
- Mix in tomato paste; season mixture with salt and pepper; reserve hot.
- Pour flour into a bowl.
- Make a well into the center and break in eggs; salt eggs.
- Using a wooden spoon, well beat together flour and eggs before slowly pouring in milk, beating constantly to avoid lumps.
- If there still are some lumps, strain dough.
- Then mix in oil; leave dough to rest for quite a few hours, refrigerated.
- Pour 1 1/2 tablespoons [22.5 mL] dough into an ungreased really hot frypan.
- Immediately spread dough leaning frypan on all sides to completely cover the bottom of the frypan.
- Leave pancake to cook for a few seconds, then lower heat.
- Cook pancake for 1 minute then, using a spatula, flip pancake over and cook pancake for 1 more minute; reserve hot into a double-boiler, over hot water.
- Repeat with remaining dough cooking 8 large thin pancakes.
- Evenly spread bacon filling over pancakes.
- Roll pancakes.
- Serve rolled filled pancakes onto warm individual plates, sprinkled with paprika.
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