This is definitely a must-try recipe, especially if you have a larger family with a few kids. Our kids love these pancake rolls even more than regular pancakes (and let me say that crepe pancakes are one of their favorite dishes of all time).
This pancake roll with minced beef meat will keep you full for quite some time, and it tastes incredibly tasty! It will also save a ton of time you'd normally spend cooking a large pile of crepes and then stuffing each one.
If the rolls are cooked slightly smaller, they make a fun cold appetizer or party snack. To use them as finger food, cook the rolls the day before so they hold their shape better and don't open. Serve savory pancake rolls as a snack and save some sweet ones for dessert—two birds with one stone!
Pancake Roll Ingredients
To make this pancake roll, you'll need the following ingredients:
For the pancakes:
- 45g butter
- 3 raw eggs
- ½ teaspoon salt
- 1.5 cups (350ml) milk
- 5.5oz (155g) wheat flour (adjust slightly, if needed)
- ⅓ teaspoon sweetener
For the beef filling:
- 3 boiled eggs
- 14oz (400g) minced beef
- 1 teaspoon salt
- ½ teaspoon ground pepper
- 2 tablespoon mayonnaise (try this recipe for a delicious homemade mayonnaise in 5 minutes!)
- 1 small onion
- some spring onions
Directions
1. Preheat a skillet with a tablespoon of olive oil. Meanwhile, chop the onion and spring onions and boil 3 eggs.
2. Cook the meat: transfer the minced beef meat to the preheated skillet and cook until it's no longer raw. Then add the onion and continue cooking. It's best to cook until the meat starts turning folding brown and a crust starts forming. You'll be able to tell by the fabulous aroma that the meat is ready. Remove the meat from the heat and let it cool down slightly.
3. Prepare the pancake batter: First, whisk eggs, milk, and salt. When the ingredients are well combined, add wheat flour and melted butter and continue mixing until smooth. Use a stand mixer, a hand-held mixer, or a hand whisk—whatever tool you have at hand. It will help to avoid clumps in the batter.
4. Combine the filling ingredients: using a stand mixer attachment with blades, mix the cooked meat with mayonnaise, boiled eggs, and chopped spring onions. Meanwhile, preheat the oven to
5. Pour the pancake batter into a baking pan lined with parchment paper and distribute it evenly. Aim for medium thickness—it shouldn't be too thin, or removing the pancake from the pan will be difficult after it's cooked.
6. Cook the pancake in the oven at 375 °F (190 °C) for about 20-30 minutes until it starts browning. The pancake will be wavy, with some large bubbles. Don't worry, it's totally fine, and you don't have to do anything to make it flat.
7. When it's done, remove the parchment paper from the pancake and let it cool for 5-10 minutes until it feels comfortable to the touch, and you can start stuffing it. If there are any tiny holes in the pancake, don't worry. When rolling the pancake, start with the part with the holes so they end up inside the roll.
8. Spread the filling evenly over the pancake, leaving some space on the edges.
Enjoy immediately or later—it will only get better with time! Based on our experience, though, this roll doesn't last much longer than half an hour. It's simply too tasty to save for later!
Frequently Asked Questions
You can use any filling you would normally use for pancakes. Some popular choices are ham and cheese, bacon and mushrooms for savory filling or jam, chocolate/cocoa cream, honey, whipped cream, and berries for a sweet treat. The key is not to use too runny filling, or it will leak.
Not necessarily, although, in some countries, the two terms are sometimes used interchangeably. Spring rolls are usually made using rice paper or other thin pastry and are more on the savory side. Pancake rolls are any rolls—sweet or savory—made using thin pancakes (crepes).
If there's anything left from your pancake rolls (which is unlikely), you can store the leftovers in the fridge for 2-4 days or freeze.
Yes, you can! The only difference is the assembly method. Pancake rolls are a more creative way of serving filled pancakes. They allow you to serve them as a cold appetizer or a cool snack for kids. They will bring some more joy into your everyday meals!
Pancake Roll with Minced Beef Meat
Equipment
- 1 stand/hand-held mixer or a hand whisk
Ingredients
Pancake
- 45 g butter
- 3 raw eggs
- ½ teaspoon salt
- 1.5 cups milk
- 1.3 cups (155g) wheat flour (adjust slightly, if needed)
- ⅓ teaspoon sweetener (sugar, Monk Fruit sweetener, allulose, or another sweetener of your choice)
Meat Filling
- 3 boiled eggs
- 1.5 cups (350g) minced beef (replace with pork, if needed)
- 1 teaspoon salt
- ½ teaspoon ground pepper
- 2 tablespoon mayonnaise
- 1 small/medium-sized onion
- spring onions
- 2 tablespoon olive oil for cooking
Instructions
- Preheat a skillet with a tablespoon of olive oil. Meanwhile, chop the onion and spring onions and boil 3 eggs.
- Cook the meat: transfer the minced beef meat to the preheated skillet and cook until it's no longer raw. Then add the onion and continue cooking. It's best to cook until the meat starts turning folding brown and a crust starts forming. You'll be able to tell by the fabulous aroma that the meat is ready. Remove the meat from the heat and let it cool down slightly.
- Prepare the pancake batter: first, whisk eggs, milk, and salt. When the ingredients are well combined, add wheat flour and melted butter and continue mixing until smooth. Use a stand mixer or a hand-held mixer, or a hand whisk - whatever tool you have at hand. It will help to avoid clumps in the batter.
- Combine the ingredients of the filling: using a stand mixer attachment with blades, mix the cooked meat with mayonnaise, boiled eggs, and chopped spring onions. Meanwhile, preheat the oven to
- Pour the pancake batter into a baking pan that's lined with parchment paper, distribute evenly. Aim at medium thickness—it shouldn't be too thin, or it will be difficult to remove the pancake from the pan after it's cooked.
- Cook the pancake in the oven at 375 °F (190 °C) for about 20-30 minutes, until it starts browning. The pancake will be wavy, with some large bubbles. Don't worry, it's totally fine, and you don't have to do anything to make it flat.
- When it's done, remove the parchment paper from the pancake and let it cool for 5-10 minutes, until it feels comfortable to the touch and you can start stuffing it. If there are any tiny holes in the pancake, don't worry. When rolling the pancake, start with the part that has the holes so they end up inside the roll.
- Spread the filling evenly over the pancake, leaving some space on the edges.
- Enjoy immediately or later—it will only get better with time! Based on our experience, though, this roll doesn't last much longer than half an hour. It's simply too tasty to save for later!
Video
Notes
- The roll will be thicker or thinner depending on the direction you choose for rolling the pancake. Roll from the longer edge to make the roll smaller (best for an appetizer or snack).
- Use a sweet filling for a dessert variation.
- Try other savory fillings, like bacon, ham, cheese, or mushrooms.
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