Pancake casserole

Name: Pancake casserole
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 5
Ingredients: 1 Pot of chives; 4 Eggs; 3/8 l Mineral water; 280 g Flour; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 2 TABLESPOONS Oil; 500 g Leeks (leek); 30 g Butter or margarine; 200 g Whipped cream; 4 (à 100 g) Cooked sausages; 50 g medieval Gouda cheese

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 5

1 Pot of chives
4 Eggs
3/8 l Mineral water
280 g Flour
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
2 TABLESPOONS Oil
500 g Leeks (leek)
30 g Butter or margarine
200 g Whipped cream
4 (à 100 g) Cooked sausages
50 g medieval Gouda cheese

Directions

1
Wash the chives and cut into small rolls. Beat the eggs, mineral water, 250 g flour and chives until smooth. Season with salt, pepper and nutmeg. Coat the pan with oil.
2
Bake 1/4 dough in it from both sides for about 3 minutes. Process remaining dough in the same way. Clean, wash and cut the leek into small pieces. Cook in 300 ml boiling salt water for about 5 minutes. Then drain and collect the broth.
3
Melt the fat and sweat the remaining flour in it. Add cream and stock while stirring constantly, bring to the boil. Season to taste with salt, pepper and nutmeg. Cut the cooked sausage into slices.
4
Fill the leek and slices of sausage with the sauce into an ovenproof dish. Layer the pancakes cut into strips. Grate cheese on top. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 20 minutes.