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Kids love pancakes

January 23rd, 2018 | main dishes

I would say adults too! With this pancake lasagna you certainly can’t go wrong. A simple everyday dish that can be well prepared – or kept warm for long, depending on what your day may bring. The pancake tower even is suitable for a Sunday brunch buffet…

Kids love pancakes

Pancake Lasagna

(4 servings – vegetarian)

30 g melted butter
100 g flour
250 ml milk
4 eggs
1 ts salt
stir, then leave to rest for 30 minutes
3 medium size zucchini
cut lengthwise into thin slices
3 TS olive oil
fry zucchini in batches, drain on kitchen paper, set aside
1 onion
2 garlic cloves
finely chop and sauté until translucent in
1 TS olive oil
add
1 TS of brown sugar
caramelise, add
1 TS tomato paste
sauté briefly, add
1 can chopped tomatoes (400 g)
1 red chili pepper, seeded
stir, cook for 5 minutes
Pepper from the mill
Salt,
1 TS balsamic vinegar
season
Clarified butter
bake 8 thin crepes in hot fat in a nonstick frying pan, keep warm
Preheat oven to 200° C, place tomato sauce, pancakes and zucchini in alternating layers in a greased baking dish, finish with pancakes, cover with
100 g of grated cheese
bake in the oven for 10 minutes
Basil
serve garnished with Basil

 

 

 

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Info #1

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