Pancake rolls with minced meat

Ingredients for 5 servings:

• 8 eggs
• 200 g crème fraîche
• 200 g pizza cheese, grated
• 500 g minced poultry
• 1 onion(s)
• 4 tomatoes
• 300 ml cream
• Salt
• Paprika powder
• ½ pack of parsley, approx. 50 g each
• some oil for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

low-carb

Beat the 4 eggs with the crème fraîche until frothy, stir in the pizza cheese, and season with salt. Preheat the oven to 200 degrees Celsius. Line a baking sheet with baking paper, making sure the edges are slightly folded upwards. Spread the egg mixture evenly on the sheet and bake the batter for about 15 minutes until golden brown. In the meantime, fry the minced meat well. Finely chop the onion and add it. Season the meat with salt and paprika and let it cool. Dice the tomatoes and add them to the minced meat mixture along with 2 eggs. Sprinkle about 1/2 can of finely chopped parsley over the top and mix well. Turn the egg pancake out onto a work surface, carefully peel off the baking paper, and spread the minced meat mixture evenly over the pancake, leaving a narrow edge free on the top and bottom. Roll the pancake up from the bottom up and cut into slices about 2 cm wide. Carefully layer the rolls in a flaky pattern in an ovenproof dish. Combine the remaining eggs with the cream and season with salt. Pour the mixture over the rolls. Bake the pancake rolls in a preheated oven at 200°C for about 20 minutes. Serve with a fresh salad.