Pancake Vegetable Casserole

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Mix 125 g flour and 1 pinch of salt. Add 2 eggs and 300 ml milk and mix to a smooth dough. Let it swell for about 30 minutes. Meanwhile clean and wash the broccoli and divide into florets.

2. 2

   Cook in boiling salted water for about 6 minutes. Drain and let drain. Clean, wash and halve the mushrooms. Wash, clean and halve the tomatoes. Heat 1 tablespoon of oil in a pan. Fry the mushrooms until golden brown, add the tomatoes and fry briefly.

3. 3

   Mix everything except 3 tablespoons with broccoli and season with salt and pepper. For the béchamel sauce melt the fat, dust with 50 g flour and sauté while stirring. Gradually add 500 ml water and 250 ml milk, stirring continuously.

4. 4

   Bring to the boil, stir in the stock and simmer for about 5 minutes. Leave to cool slightly. Heat 2 tablespoons of oil in portions in a pan (24 cm Ø). Bake 5 pancakes one after the other. Grease a round casserole dish (approx. 24 cm Ø; approx. 5 cm high).

5. 5

   Stir 2 eggs into the sauce, season with salt and pepper. Place two pancakes on the bottom of the pan. Spread half of the vegetable mixture and béchamel sauce on top. Place two pancakes on top, add the rest of the vegetable mixture and the sauce.

6. 6

   Place the last pancake on top, spread the tomato and mushroom mixture on top and sprinkle with cheese. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-30 minutes.

7. 7

   Serve garnished with marjoram.

Nutrition Facts

KCAL
590 kcal

CARBS
45 g

FATS
32 g

PROTEINS
29 g