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Palatschinken with Meat Filling

4 servings

Ingredients

• 250 g Flour (for dough)
• 3 Stk Eggs (for dough)
• 0.75 L Milk (for dough)
• Powdered sugar (nach Bedarf)
• 1 Prise Salt
• Fat (for roasting) (nach Bedarf)
• 0.75 L Milk (for pouring)
• 2 Stk Eggs (for pouring)
• Parmesan (grated) (nach Bedarf)
• Bacon (rendered, diced) (nach Bedarf)
• 1 Stk Onion
• Parsley (nach Bedarf)
• 30 g butter
• 30 g Flour (for filling)
• broth (nach Bedarf)
• 2 EL Sugar snap peas
• 1 Prise Pepper
• Garlic (nach Bedarf)
• 350 g Meat (roasted or cooked, finely minced)

Instructions

1. Whisk flour, whole eggs, milk, a little powdered sugar and salt into a thin, smooth batter.
2. Bake golden brown Palatschinken in a little hot fat, lay them slightly overlapping side by side, spread with meat filling and roll up like a strudel.
3. Place the rolls in a buttered baking dish.
4. Whisk milk, eggs and salt together, pour over, sprinkle with grated Parmesan and bake in a very hot oven for about 10 minutes.
5. Cut into approximately 10 cm pieces.
6. Serve with green salad with spicy dressing and bacon cut into small cubes and rendered.
7. Meat Filling: Finely chop onion and parsley, sauté translucent in butter.
8. Briefly roast flour, pour on broth to make a thick sauce.
9. Mix in sugar peas, salt, pepper, crushed garlic and finely minced roasted or cooked meat and braise briefly.

Based on a cookbook by Hans Hofer (1964), adapted with AI.