Baked cheese pancakes

Ingredients for 4 servings:

• 150 g cheese, grated
• 5 eggs
• 200 ml white wine, dry
• 125 g flour
• 1 pinch of baking powder
• 2 garlic cloves
• e.g. salt and pepper
• 3 stalks of parsley
• 200 g cream, thickened
• 3 tbsp clarified butter
• Fat

Instructions

Working time approx. 50 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 40 minutes

Whisk together 3 eggs and wine. Stir in flour, baking powder, and 50g of cheese. Let the dough rest for about 30 minutes. For the sauce, peel and chop the garlic, sprinkle with a little salt, and mash finely with a fork. Wash the parsley, shake dry, and chop the leaves. Mix together the cream, 2 eggs, garlic, parsley, and the remaining cheese. Season with salt and pepper. Heat the clarified butter in batches in a non-stick pan. Cook 6 thin pancakes from the batter, one after the other. Roll up the pancakes and cut into 1-2cm wide rolls. Place cut-side down in four small ovenproof dishes or in one large dish. Pour the sauce evenly over the pancakes and bake in a preheated oven at 150°C (300°F) for 15-20 minutes. Serve immediately.