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🍽️ Italian-style Pancake Gratin

594 kcal · 30 min · 4 servings

Ingredients

• 200 g flour
• 200 ml milk
• 175 ml mineral water
• 1 pinch salt
• 2 eggs
• butter (for frying)
• 1 shallot
• 1 clove garlic
• 1 stalk celery
• 2 tbsp olive oil
• 1 tbsp tomato paste
• 100 ml red wine
• 400 g chopped tomatoes (can)
• 2 tbsp fresh chopped herbs (parsley, basil)
• salt
• sugar
• pepper (from the mill)
• 400 g ricotta
• 2 tbsp fresh chopped basil
• 100 g mozzarella

Instructions

1. 1. Mix the flour with the milk, mineral water, and a pinch of salt until smooth.
2. 2. Stir the eggs into the batter.
3. 3. Let the batter rest for about 15 minutes.
4. 4. Preheat the oven to 180 degrees Celsius fan setting.
5. 5. Heat some butter in a frying pan.
6. 6. Bake the pancakes one by one until golden brown.
7. 7. Peel the shallot and the garlic.
8. 8. Finely chop the shallot and the garlic.
9. 9. Wash the celery and remove the tough parts.
10. 10. Finely chop the celery.
11. 11. Heat olive oil in a pot.
12. 12. Sauté the shallot, garlic, and celery until translucent.
13. 13. Stir the tomato paste into the vegetable mixture.
14. 14. Deglaze the mixture with the wine.
15. 15. Add the tomatoes.
16. 16. Let the sauce simmer gently for about 15 minutes.
17. 17. Add the herbs to the sauce.
18. 18. Season the sauce with salt, sugar, and pepper.
19. 19. Mix the ricotta with the basil.
20. 20. Spread the ricotta mixture onto the pancakes.
21. 21. Roll up the pancakes.
22. 22. Place the rolls side by side in a baking dish.
23. 23. Pour the sauce over the rolls.
24. 24. Sprinkle the diced mozzarella over the dish.
25. 25. Bake the gratin for about 20 minutes in the oven until golden brown.

Nutrition per serving

• kcal: 594
• Protein: 24 g · Fett/Fat: 31 g · Carbs: 51 g