Pancake snails au gratin with minced meat

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Whisk eggs, 1/2 teaspoon salt and 1/8 litre milk. Add flour by the spoonful while stirring, so that no lumps form. Cover the dough and let it swell for about 30 minutes. Peel and finely chop onions and garlic.

2. 2

   Heat 2 tablespoons of oil in a frying pan. Brown the onions and garlic in it. Add the minced meat and fry until golden brown, turning several times. Drain the olives and cut lengthwise into slices.

3. 3

   Add 2 tablespoons of cream cheese and olives to the mince, season to taste with salt, pepper and paprika, remove from the pan and set aside. Heat 1 tablespoon of oil. Put half of the pancake batter into the pan and bake the pancake at medium heat for about 3 minutes on each side.

4. 4

   Do the same with the remaining oil and dough. Pour the mince mixture onto the pancakes, roll up the pancakes and cut each roll into 4 diagonal slices. Mix the rest of the cream cheese preparation, milk and egg yolk.

5. 5

   Wash the herbs, except for a few stalks for garnishing, chop roughly and stir into the sauce. Put the sauce into an ovenproof dish (approx. 25 cm long). Place pancake slices in the pan, sprinkle with the cheese and bake in a preheated oven (electric range: 175 °C/ gas: level 2) for approx. 15 minutes.

6. 6

   Garnish the pancakes with the remaining herbs and serve.