Pancakes and crepes are a classic type of delicious tasty and satisfying pastries. Try to cook Parmesan snails from pancakes, and the original dessert will become a permanent dish on your table both on a regular and a holiday.
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You will need
- - 350 ml of milk;
- - 160 g of flour;
- - a pinch of salt;
- - 125 g of Parmesan cheese;
- - a tablespoon of ghee;
- - 5 slices of boiled ham;
- - 100 g Adyghe (Suzdal) cheese with herbs;
- - cloves;
- - aluminium foil.
Instruction manual
1
Beat the eggs in a bowl. Pour in milk, stir until smooth. Pour flour and grated Parmesan cheese into half the milk-egg mixture, salt.
2
After stirring, pour in the remaining milk mixture. Knead the dough without lumps. Let stand for about 30 minutes to swell the flour.
3
Heat the pan well, dissolve a tablespoon of melted or vegetable oil.
4
Pour the dough into the pan, shaking it from side to side so that the dough spreads evenly.
5
Fry the pancakes on the largest burner, turned on medium (or slightly higher) fire. This will evenly heat the pan.
6
After the top side of the pancake begins to dry, turning it over, fry on the second side until a pleasant light blush.
7
Prepare pancakes from the pan, put to cool on a plate. Lightly grease two-thirds pancakes with cheese and herbs, and on top lay a slice of ham.
8
Make a snail blank. Carefully start from the oiled side to fold the pancake into a snail roll.
9
Wrap the finished workpiece tightly in aluminum foil and place it in the refrigerator for several hours.
10
Before serving, curled pancakes, cut into slices about 2 cm thick, shape in the form of a snail.
eleven
Put 2 crumbs of cheese on the front end and insert the cloves into them, depicting snail horns.