I've always called savoury filled pancakes just 'filled pancakes' (well, or the Estonian equivalent, which is 'täidetud pannkoogid'). Very unimaginative, I know. When I once browsed a bilingual "Eesti Kokaraamat/Estonian Cookbook", published by the American Estonians in 1976, and came across a recipe for filled pancakes called 'Tule homme jälle', or 'Come again tomorrow', I was utterly amused. I was convinced that it was some kind of Americanism and nobody in real life would call pancakes like that. Imagine my surprise then when K. said that 'Come again tomorrow' is how these have always been known in his home, too. I guess the idea is that these pancakes - although incredibly easy to make - are so satisfying and tasty, that you'd want to return for more on the following day.
The recipe is adapted from the above cookbook - I've added some cheese and fresh herbs, and given them a quick moment in the oven. There's not much that isn't improved with addition of some cheese and herbs, don't you think?
Savoury Pancake Rolls
(Täidetud pannkoogid 'Tule homme jälle')
100 ml plain flour
300 ml milk
a pinch of salt
1 Tbsp oil
1 medium onion, chopped
450 grams minced meat
100 ml beef stock
2 Tbsp fresh parsley, chopped
salt, black pepper
50 grams greated cheese
Prepare thin crepe-style pancakes (use the recipe above or your favourite crepe recipe, omitting sugar). Whisk eggs until broken, stir in salt and milk, then add the flour. Fry thin crepe-style pancakes (2 per person).
To prepare the filling, saute the onion in oil until golden on a medium heat, then add minced meat and brown. Add the stock and simmer, until the liquid has more or less evaporated again (it makes for a moister filling). Season, add the parsley.
Place a tablespoonful or two of filling at the centre of each pancake, and wrap the edges over the filling, so you end up with a roll (or roll's look-a-like). Place in a oven-proof dish, sprinkle with cheese and bake at 200C oven for 5-7 minutes until the cheese has melted.
Serve with a fresh salad and a sprinkling of herbs.
NB! Can be made ahead. Keep in the fridge. Before serving, heat in a 200C oven for about 15 minutes, adding the cheese after 10 minutes.