Pancakes filled Italian style

150 g flour, 2 eggs, 250 ml milk, salt, 2 tablespoons oil, 2 tomatoes, 150 g (5 pieces) champignons, 1 leek, 250 g minced meat, 200 ml water, 50 ml cream, 1 sachet Maggi Tortellini Tomate Basilikum, 50 g grated cheese

Make a pancake mix with the flour, eggs, milk and salt and leave it to rest for 10 minutes. Fry the pancakes in a nonstick pan.
Wash the tomatoes and cut into small cubes, clean the mushrooms and slice them, wash the leek and cut into rings.
Sauté the meat in hot oil, add the leek and fry with the champignons. Pour in cream and water, add the Maggi mix and bring to a boil.
Let it cool for 5 minutes, spread on the pancakes, sprinkle with diced tomatoes and cheese, roll the pancakes and put them in the oven for another 10 minutes. Serve with a salad.