Zillertal breakfast rolls
Ingredients for 4 rolls:
For the pancakes:
230 ml milk
1 pinch of salt
2 eggs (M)
100 g plain wheat flour
A little clarified butter for frying
For the filling:
150 g bacon, cut into thin slices
½ bunch chives
8 eggs (M)
150 g young leaf spinach
Salt, pepper from the mill
Preparation:
For the pancakes, whisk together the milk, salt and eggs and stir in the flour, until a smooth batter forms. Heat some clarified butter in a frying pan and place a ladle of batter in the centre of each. Spread the batter on the bottom of the pan by swirling the pan. Fry briefly, turn over and fry until golden brown.
Put the pancake to one side and fry the remaining batter into pancakes. Then slowly fry the bacon in the pan until crispy. Leave it to drip on a piece of kitchen paper.
Meanwhile, set aside 12 stalks of the chives and cut the rest into fine rings. Whisk the eggs thoroughly, add salt and pepper.
Fry the eggs in the remaining bacon fat to make an egg dish. Then fold in the finely chopped chives.
Spread a little spinach, bacon and egg mixture in the centre of each pancake. Fold the sides of the pancake in towards the centre and roll the pancake up tightly. Wrap two chive stalks around each roll, knot them and cut the rolls diagonally in the middle. Serve while still warm.