Pancakes and pancakes are a classic type of mouth-watering tasty and satisfying pastry. Try to make Parmesan snail pancakes, and the original dessert will become a permanent dish on your table both on a regular day and on a holiday.
It is necessary
- - 350 ml of milk;
- - 160 g flour;
- - a pinch of salt;
- - 125 g parmesan cheese;
- - a tablespoon of ghee;
- - 5 slices of boiled ham;
- - 100 g of Adyghe (Suzdal) cheese with herbs;
- - carnation;
- - aluminium foil.
Instructions
Step 1
Beat the eggs in a bowl. Pour in milk, stir until smooth. Pour flour and grated Parmesan cheese into half of the milk and egg mixture, salt.
Step 2
After stirring, pour in the remaining milk mixture. Knead the dough without lumps. Let stand for about 30 minutes for flour to swell.
Step 3
Preheat a frying pan well, dissolve a tablespoon of ghee or vegetable oil.
Step 4
Pour the dough into the pan, wiggling it from side to side to spread the dough evenly.
Step 5
Grill the pancakes on the largest burner on medium (or slightly higher) heat. This will allow the pan to warm up evenly.
Step 6
After the top side of the pancake begins to dry, flip it over, fry on the second side until a pleasant, light blush.
Step 7
Ready-made pancakes from the pan, put to cool on a plate. Brush the pancakes thinly two-thirds with the cheese and herbs, and place a slice of ham on top.
Step 8
Make a snail blank. Gently start rolling the pancake into a snail roll from the greased side.
Step 9
Wrap the finished workpiece tightly in aluminum foil and place in a refrigerator for several hours.
Step 10
Before serving, cut the rolled pancakes into slices about 2 cm thick, arrange in the form of a snail.
Step 11
Place 2 crumbs of cheese on the front end and insert cloves into them, depicting snail horns.
