Ground Meat Pancake Tower

Ingredients

• 250 g flour
• 200 ml milk
• 175 ml water
• 1 pinch salt
• 3 eggs
• oil (for frying)
• 2 bell peppers (red and yellow)
• 1 Zucchini
• 2 onions
• 2 Garlic cloves
• 4 tbsp olive oil
• 300 g mixed ground meat
• 1 tbsp Tomato Paste
• 250 g canned diced tomatoes
• 2 tbsp freshly chopped herbs (oregano and thyme)
• 1 tbsp chopped parsley
• Salt
• freshly ground pepper
• 80 g grated Emmental cheese
• parsley (for garnish)

Instructions

1. 1.

   Whisk the flour with milk, water, salt, and eggs. Let rest for about 20 minutes.

2. 2.

   While the batter rests, wash, core, and slice the bell peppers into strips. Wash and slice the zucchini into rounds or small pieces. Peel and finely chop the onions and garlic; sauté half of each in 2 tbsp oil until translucent, then add the peppers and zucchini and cook for 3-4 minutes, seasoning with salt and pepper.

3. 3.

   Preheat the oven to 180°C (356°F) fan‑forced.

4. 4.

   Sauté the remaining onions and garlic in the rest of the oil, add the ground meat and brown until crumbly. Stir in tomato paste, add the diced tomatoes, and simmer uncovered for another 10 minutes; then stir in the herbs and season with salt and pepper.

5. 5.

   From the batter, fry about sixteen thin pancakes (≈15 cm diameter) in a little oil.

6. 6.

   Layer four pancakes on parchment‑lined baking sheet, spread one quarter of the meat sauce and vegetables over each, top with another pancake, and repeat until all ingredients are used. Sprinkle with cheese and bake for about 25 minutes until golden brown.

7. 7.

   Serve on plates and garnish with parsley.