Crepe cake

Tomato Zucchini and Pecorino between fine pancakes, plus an incredibly aromatic salad of Mediterranean and local herbs.

Ingredients for 6 servings

Pancakes:
• 10 g butter
• 120 ml milk
• 120 ml mineral water
• 1 egg bio
• 120 g flour
• Salt, Pepper
• 1 tsp oil

Filling:
• 1 small onion
• 30g butter
• 20g flour
• 500ml milk
• 30g pecorino, (grated)
• Salt, Pepper
• 700 g zucchini
• 600 g beefsteak tomatoes
• 2 cloves of garlic
• 3 tablespoons olive oil
• 4 sprigs of rosemary
• 6 stalks thyme

Salad:
• 2 tablespoons red wine vinegar
• 2 tablespoons olive oil
• salt, pepper
• 1 pinch of sugar
• 1 bunch parsley
• 1 bunch basil
• 1 bunch parsley
• 1 small white onion Moreover spring form pan (20 cm Ø)
• Fat for the mold

Time: 1 h plus cooking time 1 hour plus spring time 20 minutes

Preparation

1. Melt butter for the pancakes. Milk, mineral water, egg, flour and butter in a mixing bowl and whisk together with the high cutting bar. Season with salt and pepper and let soak 20 minutes.


2. Cut into small cubes for the stuffing onion. Melt butter in a saucepan and fry the onion until translucent. Add the flour and sauté while stirring. Pour milk while stirring and cook over low heat 15 minutes. Stir in 20g pecorino and season with salt and pepper.

3. Zucchini into 1 cm thick slices. Remove stem approaches the tomatoes, cutting tomatoes into 1 cm thick slices, halved garlic cloves. Spread olive oil on a deep baking tray. Give herbs, garlic and vegetables on the plate, mix gently spread side by side as possible. Season with salt and pepper and grill for 20-25 minutes under the preheated oven grill. Let it rest on the baking sheet.

4. Divide the dough in succession in a small coated lightly with oil on a pan (Ø 20 cm) baking 5 pancakes. Bottom of a spring form pan (20 cm diameter) fat. Put 1 pancake on the floor and 2 tablespoons sauce pass it. Tomatoes evenly distribute it and cover with a pancake. Repeats sauce spread out and cover with zucchini, continue until all the ingredients are used up. Complete with pancakes and remaining sauce. Sprinkle remaining Pecorino on the surface and bake in preheated oven on the 2nd shelf from the bottom at 200 degrees (gas 3, convection 180 degrees) bake 20-25 minutes. Let it rest in the form of 10 minutes.

5. Mix for herb salad vinegar, oil and 2 tablespoons water in a large bowl. Season with salt, pepper and sugar. Pluck the herb leaves from the stems, in the bowl and mix everything. Onion into very thin slices slice and pour over the salad. To serve crepes cake.

Nutritional information per serving: 341 kcal
• 10 g protein
• 21 g fat
• 26 g carbohydrates