Gratinated pancake rolls with ham and cabbage filling

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Mix 100 ml milk, eggs and 100 g flour to a smooth dough and let it rest for about 30 minutes. Quarter the pointed cabbage, clean and cut into thin strips. Heat 1 tablespoon butter in a large pan (with lid) and sauté the cabbage for about 2 minutes.

2. 2

   Add stock and cook covered for about 5 minutes. Grate cheese. Drain the pointed cabbage well, catching the broth. Measure 200 ml stock and fill up with 200 ml milk. Melt 20 g butter in a saucepan.

3. 3

   Stir in 20 g flour and sweat briefly. While stirring, deglaze with milk-broth-mix and let it simmer for 2-3 minutes. Stir in 100 g cheese and season to taste with salt, pepper and nutmeg. Heat 1 tsp. oil in a frying pan (26 cm Ø).

4. 4

   Bake a pancake from the dough while turning it. Prepare 3 more pancakes in the same way. Cover each pancake with a slice of ham and 1/4 of the cabbage. Add 2 tablespoons of sauce to each pancake.

5. 5

   Roll up the pancakes firmly and cut them diagonally into thick slices. Spread the pancake slices fan-shaped in a greased casserole dish. Pour the rest of the sauce over the pancakes and sprinkle with 50 g of cheese. Bake the pancakes in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes.

6. 6

   Remove the mould from the oven and serve.

Nutrition Facts

KCAL
540 kcal

CARBS
29 g

FATS
31 g

PROTEINS
33 g