Italian pancake snails

Name: Italian pancake snails
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 100 g Flour; 2 Eggs (size M); 100 ml low-fat milk; 5 TABLESPOONS fizzy mineral water; 7-10 Tbsp Salt; 1 package (125 g) Mozzarella light; 2 tablespoons (5 g) + 1 tsp oil; 2 Federation Rocket; 1 package (150 g) cooked ham in wafer-thin slices (2 % fat); 16 (approx. 200 g) cherry tomatoes; 2 TABLESPOONS white balsamic vinegar; 7-10 Tbsp Pepper; 7-10 Tbsp Shashlik skewers

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

100 g Flour
2 Eggs (size M)
100 ml low-fat milk
5 TABLESPOONS fizzy mineral water
7-10 Tbsp Salt
1 package (125 g) Mozzarella light
2 tablespoons (5 g) + 1 tsp oil
2 Federation Rocket
1 package (150 g) cooked ham in wafer-thin slices (2 % fat)
16 (approx. 200 g) cherry tomatoes
2 TABLESPOONS white balsamic vinegar
7-10 Tbsp Pepper
7-10 Tbsp Shashlik skewers

Directions

1
Mix flour, eggs, milk, mineral water and 1 pinch of salt to a smooth dough. Let the dough swell for 10 minutes. Cut mozzarella into thin slices. Spread a coated pan (26 cm Ø) in portions with a little oil (approx. 1 teaspoon in total) and heat up. Bake 4 pancakes one after the other from the dough. Cover the finished pancakes with rocket (except for a rest for the vinaigrette), ham and mozzarella. Place the tomatoes in a row on the mozzarella.
2
Roll up the pancakes and cut each pancake into 4 slices. Put 2 pancake snails on each wooden skewer. Mix vinegar with 4 tablespoons of water and season with salt and pepper. Add 2 tablespoons of oil. Cut the remaining rocket into fine strips and stir in. Drizzle the vinaigrette over the pancake snails