For the Schmankerlpalatschinken mix eggs, flour, milk, whipped cream and a pinch of salt to a smooth liquid batter. This is best done with a whisk. Heat 1 tablespoon of oil strongly in a shallow pan and pour batter into the center of the pan with a ladle.
Spread the batter by swirling so that the bottom of the pan is slightly covered. Bake the pancake and when it can be released from the pan, turn it over and bake on the other side. For the meat filling, chop the onions and fry them in oil until golden. Add minced meat and let it fry. Season with plenty of paprika powder, the soup cubes, salt and pepper. For the cabbage filling, chop the onions and fry them in oil. Cut the cabbage into small pieces of about 2×2 cm and fry them. Then deglaze with a little water and let it steam until it is soft.
Season with salt and pepper. Mix the sour cream with the pressed garlic. Dilute with about 1/16 liter of water (may be less) and season with salt and pepper. Place the meat filling in the middle of the finished pancakes and then pour the cabbage filling on top. Fold the two ends of the pancakes towards the middle and garnish with the garlic sauce.
Preparation Tip:
Fresh herbs can also be added to the sauce. Green salad is recommended as a side dish to the Schmankerlpalatschinken.
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