Pancake Buns with Ricotta Vegetable Filling

Preparation (about 50 min):

Mix flour, eggs and milk well. Add chives, thyme and parsley and season with salt, pepper and nutmeg. From the dough, finish baking narrow pancakes and cool.

Mix well ricotta with vegetable cubes, sautéed mushrooms, eggs and finely chopped basil. Coat the pancake well with the ricotta mixture, roll it up and cut it into snails.

Then place in a frying pan, flavor with thyme and bake in a heated oven at 160 °C for 14 to 16 minutes until golden.

Sauté onions in hot olive oil until translucent, add flour, pour cold milk and fill up with clear soup. Then add mountain cheese, season with nutmeg, salt, pepper and saffron. Pour sauce as a mirror, place snails on top, sprinkle sauteed tomato cubes all around and garnish with thyme.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!

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