Sauerkraut snails with tomato sauce

Ingredients for 4 servings:

• 4 m.-sized eggs
• ½ tsp salt
• 200 ml mineral water
• 250 g flour
• 4 tbsp oil for frying
• 1 gr. can/n sauerkraut
• 100 g bacon, diced
• 100 g cheese, grated
• 1 tbsp butter
• 2 tbsp flour
• ¼ liter of water
• 1 shot of cognac or white wine
• 4 tbsp tomato paste
• some salt
• n. B. Pfeffer

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Delicious combination of pancakes, sauerkraut and tomato sauce

Make a pancake batter from eggs, salt, mineral water, and flour. Fry pancakes in hot oil in batches. Spread the sauerkraut and bacon evenly on top. Roll up the pancakes and then cut into approximately 2 cm wide strips (snail pasta). Place the resulting sauerkraut snails in a baking dish. Sprinkle with grated cheese. Bake in a preheated oven at 180°C for approximately 20 minutes. Meanwhile, make a roux with 1 tablespoon of butter and 2 tablespoons of flour. Deglaze with 1/4 liter of water and the cognac or white wine. Then add tomato paste, salt, and pepper and pour over the baked cabbage snails. Arrange on plates and serve.