Strawberry lasagna à la Gabi

Ingredients for 4 servings:

• 240 ml milk
• 240 ml water
• 200 g instant flour
• 4 m.-sized eggs
• 4 tbsp sugar
• 2 tsp vanilla sugar
• Rapeseed oil, neutral
• 1 kg strawberries
• n. B. sugar
• some mint leaves, finely chopped
• 6 sheets of gelatine, soaked in cold water and squeezed out according to the package instructions
• Prepare 1 sachet of white chocolate cream according to package instructions
• 1 bar of white chocolate, coarsely grated, for garnishing

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 55 minutes

Mix the water, flour, eggs, sugar, and vanilla sugar in a blender, then chill for about 1 hour. Heat a crêpe pan, brush it thinly with oil, cook the crêpes, and once cooled, cut them into squares. Chop half of the strawberries and add a little sugar. Puree the other half with a hand blender. Heat some of the pureed strawberries in a saucepan, add the gelatin, dissolve it, remove from the heat, and let it cool. Stir in the remaining strawberry puree, the chopped strawberries, and the mint. Pour a layer of strawberry mixture into the baking dish, then a layer of chocolate cream, then place 2 crêpes next to each other, repeating this process until all is used up. Finish by covering the crêpes with the strawberry mixture. Serve sprinkled with the white chocolate.