Pancake casserole

Ingredients for 4 servings:

• 8 pancakes
• 3 cup(s) meat (cooked leftovers), chopped
• 4 tbsp sour cream
• 2 tbsp margarine
• 2 eggs
• 1 pinch of curry
• 1 tbsp parsley, chopped
• 1 tsp onion(s), finely chopped
• Salt
• 1 tbsp Parmesan cheese (optional)

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Cut the pancakes into noodles. Mix the meat with the parsley, salt, and curry powder. Separate the eggs and beat the egg whites until stiff. Cream the margarine until fluffy, stir in the egg yolks, fold in the egg whites, and season with salt. Then carefully combine the mixture with the meat and pancakes, pour into a well-greased casserole dish, and bake in a preheated oven at 200°C. After 20 minutes, whizz the sour cream until smooth (you can add 1 tablespoon of Parmesan cheese if desired), and pour over the casserole. Return to the oven for another 15 minutes at 100–150°C.