Pancake gratin

Ingredients for 4 servings:

• 250 g flour
• some salt and pepper from the mill
• Cayenne pepper
• Nutmeg, freshly grated
• Thyme
• 3 m.-sized eggs
• ½ liter of milk
• 1 m.-large parsnip(s)
• 1 m.-sized carrot(s)
• 1 m.-sized onion(s)
• 200 g minced meat, mixed
• 100 g crème fraîche
• 1 tsp lemon juice
• 1 pinch(s) of sugar
• some oil
• 12 cocktail tomatoes
• 125 g Emmental cheese, grated

Instructions

Working time approx. 45 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 35 minutes

Mix the flour with salt, cayenne pepper, nutmeg, thyme, and eggs. Then mix in the milk. Cover the batter and let it rest for 30 minutes. Meanwhile, peel and finely dice the parsnip and carrot. Peel and finely dice the onion, then fry until translucent in 1 tablespoon of hot oil. Add the diced vegetables and the minced meat and fry over high heat, stirring frequently, until the minced meat is crumbly. Mix in half the crème fraîche and season with lemon juice, sugar, salt, and pepper. Preheat the oven to 200°C (top/bottom heat) (180°C fan/convection oven). Cook the batter into thin pancakes in a non-stick pan with hot oil. Brush each pancake with meat sauce, roll them up, and place them side by side in a baking dish. Halve the cocktail tomatoes, mix with the remaining crème fraîche, season with salt and pepper, and serve on the pancakes. Sprinkle with grated Emmental cheese. Bake the pancake gratin in the preheated oven for 15 to 20 minutes, until the top is lightly browned.