Bruschetta alla pancake casserole
Ingredients for Bruschetta alla pancake casserole
| Amount | Ingredient |
|---|---|
| 250 grams | Flour |
| 4 pcs | Eggs |
| 300 ml | Milk |
| 100 ml | Mineral |
| 1 pinch | Salt |
| 250 grams | Tomatoes |
| 200 grams | Mozzarella |
| something | Oil |
| something | Salt |
| 100 grams | Grated cheese |
| something | Butter |
| 1 gl | Tomato sauce (Napoli) |
| 200 ml | Cream |
Bruschetta alla pancake casserole Directions
Mix 4 eggs, 300 ml milk and 100 ml mineral water with an agitator. Stir in 250 grams of flour and salt. Stir until a smooth dough without lumps. The dough rest for 15 minutes.
Tomatoes and mozzarella cheese and small pieces with salt, and pour about 1 tablespoon oil. 10 minutes to draw.
Heat ghee in a pan and cook the pancakes in it. Make sure the pan before each pancake which is still greased, be greased at a pinch.
The tomato sauce warm in a saucepan and thin with the cream. Season with salt and pepper. Pour the sauce into a baking dish. The tomato-mozzarella-mass in the middle of the pancake and roll up along Fill the pancakes. Add the baking dish with the sauce and roll in the sauce. Grated cheese over it and as long in the oven at 180 degrees until the cheese can be run.
