We fill pancakes with mince, layer them in a dish and bake them under a cheese crust. That is our mince pancake bake from the Thermomix®. The Thermomix® makes the pancake batter in 15 seconds, the mince filling in 10 minutes and the sauce in 6 minutes. Everything else runs in parallel on the hob.
Savoury Mince Pancake Bake, Thermomix®
Ingredients 0 / 21 ✓
- 150 g Emmental cheese
- 1/2 bunch parsley
- 220 g flour
- 350 g milk
- 4 eggs
- 1/2 tsp salt
- 1 garlic clove
- 1 onion
- 10 g rapeseed oil + more for the pan
- 1 red pepper
- 2 tomatoes
- 500 g beef mince
- 1 tsp salt
- 1 tsp dried oregano
- 1/2 tsp freshly ground pepper
- 50 g butter
- 40 g flour
- 450 g milk
- 1/2 tsp vegetable stock powder
- 1/2 tsp salt
- 1 pinch nutmeg
Instructions 0 / 10
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1
Chop the Emmental.
Place the Emmental in pieces in the mixing bowl, chop for 15 sec / speed 5 and set aside.
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2
Chop the parsley.
Wash the parsley, shake dry, remove the thick stalks, place the leaves in the mixing bowl, chop for 5 sec / speed 5 and set aside.
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3
Mix the pancake batter.
Place the flour, milk, eggs and salt in the mixing bowl, mix for 15 sec / speed 5, transfer to a bowl and leave to rest for 25 minutes.
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4
Rinse the mixing bowl.
Meanwhile, rinse the mixing bowl.
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5
Sweat the garlic and onion.
Peel the garlic and onion, place in the mixing bowl and chop for 5 sec / speed 5. Scrape down with the spatula, add the oil and sweat for 2 min / Varoma / speed 1.
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6
Cook the filling.
Wash the pepper, remove the stalk and seeds, cut into pieces. Wash the tomatoes, cut into pieces and add to the mixing bowl together with the mince, salt, oregano and pepper. Stir with the spatula and cook for 10 min / 100°C / reverse direction / speed 1.
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7
Fry the pancakes.
Meanwhile, heat a pan with a little fat and fry 8 pancakes until golden.
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8
Fill the pancakes.
Fold 100 g of the grated Emmental into the mince mixture with the spatula, fill the pancakes with it and layer them in a baking dish.
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9
Preheat the oven.
Preheat the oven to 200°C (fan 180°C, gas mark 3 to 4).
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10
Bake.
Place the butter, flour, milk, stock powder, salt and nutmeg in the mixing bowl and cook for 6 min / 100°C / speed 1. Pour the sauce over the pancakes, scatter over the remaining Emmental and bake on the middle shelf for 20 minutes. Scatter with parsley and serve.
Tip: For a vegetarian version, replace the mince with soya mince or spelt kernels.
Video
Nutrition per serving
The batter needs 25 minutes to rest
After mixing, the pancake batter rests for 25 minutes at room temperature. This is not optional. The flour absorbs the liquid, the gluten relaxes and the air bubbles disappear. Without resting time the pancakes tear in the pan and turn out tough rather than tender. We use these 25 minutes for the mince filling in the Thermomix®.
Reverse direction protects the vegetables
We cook the mince filling on reverse direction at speed 1. This matters because the pieces of pepper and tomato would otherwise be chopped by the blade. Reverse direction stirs without chopping. The filling stays chunky and juicy. Without reverse direction the mixture turns mushy and loses its texture.
Emmental in the filling, not just on top
We fold 100 g of the grated Emmental into the warm mince mixture. The cheese melts slightly and binds the filling together. The remaining 50 g go on top as a crust. If all the cheese sits only on top, the filling turns dry and the cheese burns faster. Splitting it makes the difference between juicy and dry.
The sauce is a roux-based bechamel
We make a classic bechamel in the Thermomix®: butter, flour, milk. 6 minutes at speed 1 and 100°C is enough for the sauce to thicken. The roux sets through heat and stirring. Without the full 6 minutes the sauce tastes floury and stays too thin. The consistency must be creamy before the sauce goes over the pancakes, as it will not thicken further in the oven.
8 pancakes from 220 g of flour
From this batter we fry 8 pancakes in a non-stick pan. Each pancake gets roughly one small ladleful of batter. The pancakes should be golden, not brown. Cooked too dark they will darken further during the bake in the oven and taste bitter. Keep them light and the colour will come later from the cheese crust.
20 minutes at 200°C is enough
The bake needs exactly 20 minutes on the middle shelf at 200°C top and bottom heat. The pancakes are already cooked, the filling is done and the sauce is ready. All that remains is forming the cheese crust. After 20 minutes the Emmental has melted and turned lightly golden. Longer and the edges dry out, shorter and the cheese stays pale.
Parsley added fresh over the finished bake
We scatter the chopped parsley over the bake only after it comes out of the oven. In the oven it would burn and turn brown. Added fresh it stays green and gives the dish a lift. This is the final step before serving.
Vegetarian with soya mince or spelt
Anyone wanting a vegetarian version simply swaps the 500 g of beef mince for soya mince or whole spelt kernels. The cooking time stays the same. Soya mince absorbs more liquid, so add an extra 50 g of tomatoes if needed. The seasoning with oregano, salt and pepper stays unchanged, as it gives the meat substitute its flavour.
Leftovers the next day
The bake keeps covered for 2 to 3 days in the fridge. To reheat, place in the oven at 180°C for 15 minutes so the crust crisps up again. In the microwave the bake goes soggy. Freezing works, but the pancakes will be slightly softer after thawing. Best enjoyed fresh or kept chilled.
Goes well with: cucumber salad and baguette.
More bakes and oven dishes are waiting in our bakes category. Also great alongside: spelt cheese spaetzle, pizza pasta bake, oven gyros and mandarin rice pudding bake.
