Layered Savoury Beef Pancakes
- Servings : 8 Portions
- Dish type : Main dishes
- Preparation : 15 minutes
- Total : 40 minutes
Ingredients
- 2 tbsp (30 ml) butter
- 1 kg (about 2 1/4 lbs) medium ground beef
- 2 tbsp (30 ml) Sœurs en vrac’s Tondohar Lake Steak Spice
- Pepper to taste
- 1 chopped onion
- 2 garlic cloves, minced
- 1 thinly sliced green bell pepper
- 1 thinly sliced red bell pepper
- 1 béchamel sauce mix, 47 g
- 2 cups (500 ml) 2% milk
- 2 cups (500 ml) Tex-Mex shredded cheese blend
For the pancake mix:
- 2 cups (500 ml) 2% milk
- 1 1/2 cup (375 ml) all-purpose flou
- 1/2 tsp (2.5 ml) salt
- 2 eggs
Preparation
- In a bowl, whisk together the pancake mix ingredients.
- Heat a nonstick skillet over medium heat. Pour about 80 ml (1/3 cup) of batter into the pan, then tilt the pan in all directions so that the batter covers the bottom. Cook for 1 to 2 minutes on each side. Set aside on a plate, then repeat with the rest of the dough to obtain eight thin pancakes.
- Meanwhile, melt half of the butter over medium heat in a skillet. Cook ground beef with steak spice for about 8 minutes, breaking it apart with a wooden spoon until it has lost its pink colour. Season with pepper. Set aside on a plate.
- In the same skillet, melt remaining butter over medium heat. Cook onion, garlic, and bell peppers for 4 minutes, until tender. Remove from heat.
- In a small saucepan, combine the béchamel sauce mix with the milk. Cook according to package directions.
- Preheat oven to 350°F (180°C).
- Place two pancakes in a 20 cm (8 inches) square baking dish, making sure they cover the bottom of the dish. Top with a third of the meat mixture, a third of the vegetable mixture, 80 ml (1/3 cup) of béchamel and a quarter of the cheese. Repeat this step twice. Cover with remaining pancakes, béchamel and cheese.
- Bake for 20 minutes. Set the oven to the “broil” setting and continue cooking for 1 to 2 minutes, until the cheese is golden brown.
- Remove from the oven and let it rest for a few minutes before serving.