Pancake Lasagna
Nutritional values
(Percentage of daily recommendation)
| Calorie | 734 cal. | (35 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 54 g | (47 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.1 g | (24 %) |
| Vitamin A | 2.2 mg | (275 %) | ||
| Vitamin D | 2.3 μg | (12 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 240.5 μg | (401 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 7.7 mg | (64 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 112 μg | (37 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 18.8 μg | (42 %) | ||
| Vitamin B₁₂ | 1.9 μg | (63 %) | ||
| Vitamin C | 122 mg | (128 %) | ||
| Potassium | 940 mg | (24 %) | ||
| Calcium | 702 mg | (70 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 43 μg | (22 %) | ||
| Zinc | 3.9 mg | (49 %) | ||
| Saturated fatty acids | 33.2 g | |||
| Uric acid | 133 mg | |||
| Cholesterol | 277 mg | |||
| Complete sugar | 14 g |
Ingredients
- For the pancakes:
- 150 grams Pastry flour
- 200 milliliters milk
- 4 eggs (Size Medium)
- salt
- 1 small onion
- 1 carrot
- clarified butter (for baking)
- For the filling:
- 750 grams Broccoli
- salt
- 4 carrots
- 300 grams Gouda
- 300 grams Crème fraiche
- 250 milliliters Whipped cream
- 10 grams cornstarch
- peppers
Preparation steps
For the pancakes: In a bowl, mix together the flour, milk, eggs and salt. Let rest for 15 minutes.
Peel the onion and finely chop. Peel the carrot and grate finely. Stir the onion and carrot into the pancake batter. Warm a little clarified butter in a non-stick pan over medium heat In batches, ladle the batter into the pan making 4 pancakes (about 20 cm (approximately 7 1/2 inches) in diameter). Cook until golden brown on both sides.
For the filling: Rinse the broccoli, divide into florets and rinse again. In a pot filled with boiling salted water, blanch the broccoli for 2 to 3 minutes. Drain in a colander, run cold water over it to stop the cooking process and drain well again.
Peel the carrot and finely grate. Grate the gouda. In a pot, combine the crème fraîche with the whipped cream, cornstarch and 200 grams (approximately3/4 cup) of the Gouda. Warm the mixture over medium heat, stirring occasionally until the cheese has melted. Season with salt and pepper.
To assemble: Place a pancake in a similar-size round greased casserole pan. Place 2/3 of the broccoli on the pancake in an even layer and spoon 1/3 of the cheese sauce over it.
Top with another pancake, spread 2/3 of the carrots and 1/3 of sauce on it. Again put a pancake on top. Distribute the rest of vegetables on it, spread the remaining sauce over it and put the last pancake on top. Sprinkle with the remaining Gouda. Bake in a preheated oven at 180 degrees C (approximately 350 degrees F) (gas mark 2-3, fan: 160 degrees C (approximately 320 degrees F)) for about 20 minutes.
