Vegetable Pancakes Au Gratin

For vegetable pancakes au gratin, first prepare the pancakes. For the pancakes, whisk eggs and milk. Add a pinch of salt.

Add flour one spoonful at a time and stir until the batter has a consistency that is still runny but pulling. Heat oil in a skillet and add a ladleful of batter. Reduce heat.

When the pancake releases easily from the pan, flip it over with a spatula. It is done when it is lightly browned or golden with brown spots.

Process the rest of the dough in the same way and stack the pancakes on a plate.

For the filling, heat oil in a deep pan. Add the carrots, peas and broccoli to the pan with the tomatoes and simmer gently for about 10-15 minutes.

Season to taste with salt, pepper and oregano. Remove from pan and stir in a small knob of butter. Stir in a pinch of sugar if desired, this will take a bit of the acidity out of the tomatoes.

To finish, spread the vegetable sugo over the pancakes. Roll up pancakes and place in a greased oven dish.

Cover well with cheese. Bake the vegetable pancakes in the oven at 180 °C, top and bottom heat until the cheese melts and gets a little color.

Preparation Tip:

For the vegetable pancakes you can use a lot of cheese.

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