1 and 3/4 cups all-purpose flour, 2 eggs, 1 cup milk, 1 cup sparkling water, a pinch of salt, oil or butter for frying.
For the filling: 1 onion, 1 carrot, 600 g ground meat, e.g., pork or beef, 3 cloves garlic, sweet and hot paprika to taste,
200 g canned red beans, 100 g canned corn, 3 tablespoons tomato paste, 200 g canned tomatoes,
Mexican seasoning to taste, cilantro to taste, optional, salt and pepper to taste.
Load the flour, milk, sparkling water, eggs, and a little of salt in a big bowl. Till it's smooth, blend everything.
Using oil or butter, preheat a skillet and fry the pancakes. Start by sautéing finely chopped onions in oil then add shredded carrot to ready the filling. Saut the vegetables, stirring now and again.
Combine everything including the ground meat. Cook for a few minutes; then, taste and adjust with seasonings.
Add to the cooked meat drained beans and corn, well mixing. Add last canned tomatoes and tomato paste. Cook for still another five minutes. Taste the filling; it could call for more seasoning.
On every pancake, put around two spoonful of filling and sprinkle with grated yellow cheese. Roll the pancakes then arrange them on a baking tray.
Top the mozzarella grated pancakes. At 190°C, bake the pancakes for twelve minutes. Present scattered with cilantro or parsley.