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🍽️ Savory Pancake Cake

685 kcal · 30 min · 4 servings

Ingredients

• 2 eggs
• 200 g flour
• 1 pinch baking powder
• 350 ml milk
• 2 tbsp parmesan
• salt
• olive oil (for frying)
• 1 onion
• 500 g minced meat
• 2 tbsp olive oil
• 1 tbsp flour
• 150 ml meat broth
• 50 g black olives (pitted)
• salt
• pepper (from the mill)
• 5 red bell peppers
• olive oil
• 100 g spinach
• salt
• 2 tbsp butter
• 2 tbsp flour
• 400 ml milk
• 1 handful fresh chopped herbs (e.g. savory and thyme)
• 250 g ricotta
• salt
• pepper (from the mill)
• olive oil (for the pan)
• 2 tbsp grated parmesan (for sprinkling)

Instructions

1. 1. Mix the eggs, flour, baking powder, and milk into a smooth batter.
2. 2. Stir in the parmesan and a pinch of salt.
3. 3. Let the batter rest for about 20 minutes.
4. 4. Heat some oil in a frying pan.
5. 5. Fry 8 to 10 small pancakes one after the other.
6. 6. Peel the onion and dice it into small cubes.
7. 7. Fry the minced meat in hot oil until crumbly.
8. 8. Add the onion cubes and fry them briefly.
9. 9. Dust the mixture with flour.
10. 10. Deglaze with the broth.
11. 11. Let the sauce simmer until thick for about 10 minutes.
12. 12. Remove the pan from the heat.
13. 13. Stir in the chopped olives.
14. 14. Season the filling with salt and pepper.
15. 15. Preheat the oven to 240 degrees top heat.
16. 16. Wash the bell peppers and halve them.
17. 17. Remove the seeds and the core.
18. 18. Place the bell peppers skin-side up on an oiled baking sheet.
19. 19. Bake the peppers on the top rack for about 10 minutes.
20. 20. Remove the peppers from the oven when the skin blisters and turns black.
21. 21. Cover the hot bell peppers with a damp cloth.
22. 22. Let them cool down.
23. 23. Peel the skin off the bell peppers.
24. 24. Set aside a few pieces for decoration.
25. 25. Dice the rest of the peppers.
26. 26. Reduce the oven temperature to 180 degrees convection.
27. 27. Wash the spinach and remove the tough stems.
28. 28. Blanch the spinach briefly in salted water (cook briefly in boiling water).
29. 29. Shock the spinach (cool under cold water).
30. 30. Squeeze the spinach well.
31. 31. Finely chop the spinach.
32. 32. Foam the butter with the flour in a pot.
33. 33. Sweat the mixture until colorless.
34. 34. Deglaze the sauce with the milk.
35. 35. Simmer the sauce until thick for a few minutes while stirring.
36. 36. Remove the sauce from the heat.
37. 37. Stir in the spinach, ricotta, and herbs.
38. 38. Season the spinach cream with salt and pepper.
39. 39. Brush the springform pan (approx. 12 cm height) with oil.
40. 40. Layer the ingredients alternately in the pan.
41. 41. Finish the layering with a ricotta layer.
42. 42. Sprinkle the cake with cheese.
43. 43. Bake the cake in the oven for about 40 minutes until golden brown.
44. 44. Remove the cake from the oven.
45. 45. Let it cool down.
46. 46. Turn the cake out of the pan.
47. 47. Decorate the cake with the remaining pepper pieces.
48. 48. Serve the cake.

Nutrition per serving

• kcal: 685
• Protein: 39 g · Fett/Fat: 42 g · Carbs: 32 g