Cheesy mince pancakes

Ingredients:
Mince:
15ml olive oil
1 onion, finely chopped
2 cloves garlic, finely chopped
900g minced beef
Pinch of both oregano and cayenne pepper
5ml tomato purée
500ml hot beef or vegetable stock
25g flat-leaf parsley, finely chopped
Cheese sauce:
25g butter
15g flour
300ml milk
125g strong cheddar cheese, grated
Pancakes:
125g plain flour
1 egg
300ml milk
60ml sunflower oil

Method:

1. Heat oil in a large pan, add onion and cook for 5 minutes. Add garlic and mince, cooking through. Stir in oregano, cayenne, tomato purée, and half the stock, then bring to a boil. Add remaining stock and simmer for 15-20 minutes. Stir in parsley.
2. For the sauce, melt butter, remove from heat, and stir in flour. Add a bit of milk to form a paste. Return to heat, slowly add remaining milk while stirring, and cook until thickened. Remove from heat, stir in cheese and season. Set aside.
3. For the pancakes, add flour and a pinch of salt to a bowl, make a well in the centre, and add the egg and some milk. Stir to combine, then slowly add the remaining milk until smooth. Heat oil in a small pan, pour most of it back into a jug and cook the batter in the pan until golden on both sides. Transfer to an upturned plate, layer with greaseproof paper, and repeat using reserved oil.
4. Spoon beef mixture onto pancakes and roll. Place in an ovenproof dish, spoon cheese sauce over, and bake at 180°C (160°C fan) for 20 minutes. Garnish with chopped parsley and enjoy!