Omelet snails

Last Updated on December 1, 2024

An interesting soup insert for clear meat, fish or vegetable broths.

Ingredients:

60 g of coarse flour 8 tbsp of milk 1 tablespoon chopped chives 1 tablespoon chopped parsley pinch of salt pinch of baking powder

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1 piece of egg oil

Procedure:

1. In a bowl, mix the eggs together with the milk and semi-coarse flour
2. Add a pinch each of salt and baking powder and a tablespoon each of parsley and chives
3. Bake two or three omelettes in a pan with hot oil until golden brown
4. Let the omelettes cool for a while, roll them tightly one by one and then cut them into 8 mm thick snails.