Italian-Style Pancake Gratin

Ingredients

• 200 g Flour
• 200 ml milk
• 175 ml sparkling water
• 1 pinch salt
• 2 Eggs
• butter (for frying)
• 1 Shallot
• 1 Garlic clove
• 1 stalk Celery
• 2 tbsp olive oil
• 1 tbsp Tomato Paste
• 100 ml red wine
• 400 g diced tomatoes (canned)
• 2 tbsp freshly chopped herbs (parsley, basil)
• Salt
• sugar
• Pepper (freshly ground)
• 400 g ricotta
• 2 tbsp freshly chopped basil
• 100 g Mozzarella

Instructions

1. 1.

   Whisk the flour with milk, sparkling water and a pinch of salt until smooth, then stir in the eggs and let the batter rest for about 15 minutes.

2. 2.

   Bake each crepe individually in not-too-hot butter until golden brown.

3. 3.

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

4. 4.

   Peel and finely chop the shallot and garlic. Wash, trim, and finely chop the celery, then sauté with the shallot and garlic in hot olive oil in a pot until translucent. Stir in the tomato paste, deglaze with wine, and add the tomatoes. Simmer gently for about 15 minutes. Add the herbs and season with salt, sugar, and pepper.

5. 5.

   Mix the ricotta with basil and spread over the crepes. Roll them up and place side by side in a baking dish. Pour the sauce over the rolls and sprinkle with diced mozzarella. Bake in the oven for about 20 minutes until golden brown.