Italian pancake snails

AUTHOR
Janie Gentry
DIFFICULTY
easy
RATING
4 1
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. 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. 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

Nutrition Facts

KCAL
300 kcal
CARBS
21 g
FATS
14 g
PROTEINS
22 g

Categories & Tags

MiscellaneousDietSnacks/Party