Mix white flour, milk and eggs until a smooth batter forms.
Add the tomato puree, ground cumin, ground coriander and ground ginger to the batter and stir until incorporated.
Melt some of the butter in a large pan and ladle a spoonful of the batter in the pan. Cook on one side until the top is dry, flip over using a spatula and cook the other side until done. Repeat with the remaining batter until used up.
Filling
Meanwhile, stir fry the minced beef.
Chop onion and garlic and dice the bell peppers. Cook with the mince until done.
Add the tomato puree, ground cumin, ground coriander and ground ginger to the batter and stir until incorporated.
Boil the green beans in salted water, drain and add to the mince. Taste for any extra seasoning.
Divide the filling equally over the pancakes and roll them up. Top with the grated cheese and pop in the oven at 150°C for 10 min to warm through and to melt the cheese.
Stuff to know
It is possible to make the pancakes and filling ahead and to assemble and reheat when needed. Use chicken instead of minced beef.
Recipe by Jeroen Valkenier Recipes at https://jpvalkenier.com/savoury-pancakes-minced-beef-green-beans/