To make the pancakes first, mix the milk, flour, eggs and salt to a smooth liquid batter.
From the dough, now fry the pancakes with the margarine (I always make them paper-thin). For the filling, put the sausage meat and chopped parsley in a bowl and season everything (just a little of the garlic powder). Stir in the eggs one by one. Season everything to taste and add more seasoning if necessary. Spread the sausage meat into the cooled pancakes and roll them up. Cut 4 pieces from one roll. Now layer the sausage meat in a pot and pour meat broth over it (preferably already hot).
Bring everything to a boil and simmer for 5-10 minutes. Tip:
I prepare the pancakes the day before.
It tastes best if you have previously made a real meat broth and take the broth from it.
