Beef Zucchini Enchiladas


4 eggs
350 g flour
500 ml of milk
Salt, freshly ground pepper
Butter for the cooking
1 onion
1 clove of garlic
1 stalk of celery
1 carrot
3 tablespoons of olive oil
500 g ground beef
1 teaspoon of meat broth
1 teaspoon paprika
2 tablespoons tomato purée
2 egg yolks
350 g canned tomatoes
1 shallot
1 tablespoon of olive oil
1 tablespoon of chopped basil
Butter for the mold


For the stuffing, peel the onion and the garlic clove and chop them finely.
Wash the celery and carrot and dice them.
Heat the oil in a pan and sweat the onion.
Add the garlic, celery and carrot and let it steam for a few minutes.
Cook the meat with the vegetables over high heat. Add salt and pepper, pour in the broth and sprinkle with paprika.
Mix the tomato puree with ½ cup of water and add to the rest. Remove from heat and add the egg yolks.
For the pancakes, mix the flour and eggs, pour in the milk and season with salt and pepper. Let the batter rest for 20 minutes. Cook 8 pancakes in hot butter.
Arrange the pancakes separately on a board. Put some filling on each pancake and roll them up.
Peel the shallot and garlic and chop them finely. Fry them in hot oil, add the tomatoes and continue cooking for 5 minutes. Season with salt and pepper and add the basil.
Put the pancakes in a buttered baking pan and pour the tomato sauce on top and next to the pancakes.
Cover the pan with aluminum foil and bake in a preheated oven at 200 C° for 30 minutes.