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Pancake Lasagna

5 from 5 votes
Course Dinner
Cuisine European
Servings 6 people

Ingredients
 

The pancakes

  • 250 g Flour
  • 3 piece Eggs (or 3 teaspoons chia seeds + 200ml water)
  • 500 ml Milk
  • 1 big pinch Salt

The sauce

  • 1 Can (approx 400g) Pizza Tomatoes (or Fresh Tomatoes)
  • 1 cups Cream
  • 1 tsp Salt, oregano, basil
  • 0,5 tsp Pepper and paprika powder
  • 0,5 tsp Vegetable stock powder

Besides that

  • 400 g Cheese of your choice - grated
  • 3 Handful Peas
  • 3 Handful Butter for the mold

Instructions
 

The pancakes

  • Mix the flour, chia seeds and salt in a bowl and form a well. Mix milk and water and pour into the well. Beat with the whisk from the inside out to a smooth dough. Let it soak for 30 minutes, stir. Heat a pan, brush finely with a little oil and fry the pancakes.

The sauce

  • Put everything in a tall container and puree. Season well

The assembly

  • In a round, high, buttered casserole dish, first put some sauce, then layer the pancakes, sauce, peas and cheese again and again until the form is almost full or the ingredients are used up. Finish with sauce and cheese.
  • Bake at 160 for about 45 minutes.

Remarks

  • Freshly baked it is juicy, the next day it is firm but still just as tasty!
  • Not only as a main course, but also very tasty as a side dish.
  • Can also be served as a hearty cake with coffee.
  • Spices can of course be exchanged or expanded according to taste and instead of peas you can also use diced paprika, corn, finely grated mushrooms or the like.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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