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Salted pancake cake
Description
When Candlemas came around, my grandmother would sometimes prepare a savoury dish that looked, from a distance, like a lasagne... but with pancakes instead of pasta. The result? A melting, generous, comforting dish. Yes, it's a festive dish. It takes a little time to make the crêpes, the filling and the béchamel sauce. But the result is worth it - especially if you prepare it the day before. Unlike my grandmother, who used to assemble this cake in a simple round dish, I use a pastry ring for a neater presentation. She would have loved this variation.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation
1. Pancakes
Mix the melted butter with the milk, water, eggs and salt. Add the flour.
Leave to rest for 30 minutes.
Cook the pancakes in a greased frying pan. Set aside.
2. Meat sauce
In a large frying pan, fry the onion and garlic in the oil.
Add the mushrooms, celery and carrots. Fry until the vegetables are tender.
Add the minced meat and brown.
Then add the tomatoes, concentrate and spices.
Simmer over a medium heat until the sauce is reduced - it should not be runny.
3. Béchamel sauce
Melt the butter, add the flour and cook for 2-3 minutes.
Pour in the milk a little at a time, stirring until thickened.
Season with salt, pepper and nutmeg.
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Assembly
1. Line the base of a cake ring (or round dish) with a little béchamel sauce.
2. Place a pancake, a layer of meat sauce, a little béchamel sauce and some grated cheese on top.
3. Repeat the layers until the tin is full. Finish with sauce, a veil of béchamel sauce and cheese.
4. Bake at 175°C until the top is golden and nicely gratinated.
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Tip
The cake can be made the day before and reheated the next day: it will be even better.
For added convenience, you can also make it in a round Pyrex dish, as my grandmother used to do.
THERMOMIX® METHOD.
