Pancake Lasagna

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.