Savoury PancakesThe secret to succeeding with all your pancakes (so the first one doesn't have to be discarded) is to start by heating your pan on relatively high heat before you make the batter. This way, it will be hot enough when you start.We typically make larger batches (i.e., for more than 2 people as in this recipe) using two pans at a time.Mix the flour and salt in a bowl and whisk it free of lumps.Add the milk and stir it again well. Then add the eggs to the batter.Add 0.5 dl oil to the batter, saving the rest for between frying each pancake.Add a little oil to the pan before pouring a small deciliter of batter onto the pan. When the batter starts to bubble (rise up/form small airholes), it should be flipped.Take the pancake off the pan and place it on a plate next to it and repeat the process again and again. FillingHeat a large sauté pan and brown half of the meat in a tbsp. of oil on high heat. Remove the meat from the pan and repeat the process. Again, remove the meat from the pan when browned. Turn down to medium-high heat and add a little oil and brown the curry powder together with the chopped onions, chili, and garlic. When they have a bit of color, return the meat to the pan and give it a couple of minutes while stirring the meat so the curry is distributed. Season with salt and pepper, add the white wine, and turn down to low heat. Let it simmer for 5-10 minutes, and the meat is ready to be wrapped in the pancake. Pancake with fillingGenerally, there are two ways to go when it comes to meat-filled pancakes. Either you add the vegetables inside the pancakes or have them on the side as a salad.We usually prefer to have it as a salad, so you get something crispy along with the dish.Fill a pancake with about 2 tablespoons of meat and 1 tablespoon of cheese. Wrap the pancake like a square and place them in an ovenproof dish with a bit of oil at the bottom.Repeat with all the pancakes and grate/sprinkle cheese over them all.Give it between 15-20 minutes in the oven at 180 degrees Celsius (356 degrees Fahrenheit) fan. The cheese should be melted on top. Crispy SaladGrate the carrots on a coarse grater and squeeze the liquid out of them.Then grate the cabbage and lemon zest and mix it together in a bowl.Add a bit of lemon juice at the end, and the salad is ready. Serve it possibly with a sour cream dressing or olive oil and salt.