Baked pancakes with cheese

Baked pancakes with cheese – a detailed recipe cooking. Time: 50 min Complexity: average Servings: 5 – 10 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

• 6 eggs category CO
• 1/3 Art. milk
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 4 tbsp. l (60 gr.) Butter
• 225 gr. diced 1 cm. fountain cheese
• 225 gr. diced 1 cm. mozzarella cheese
• 1/4 Art. grated parmesan
• 1/4 Art. thinly chopped fresh basil leaves
• 1 tbsp. marinara sauce (see recipe below)

Marinara sauce:

• 2 cans (900 gr.) Mashed tomatoes
• 1/2 tbsp. olive oil
• 2 finely chopped small onion heads
• 2 chopped garlic cloves
• 2 finely chopped celery stalks
• 2 peeled and finely chopped carrots
• 1/2 tsp sea salt plus some more to taste
• 1/2 tsp ground black pepper plus some more to taste
• 2 dry bay leaves

Recipes with similar ingredients: pancakes, marinara sauce, tomatoes, onions onions, garlic, celery, carrots, eggs, milk, fountain cheese, mozzarella cheese, parmesan cheese, bay leaf, basil

Recipe preparation:

1. In a medium-sized bowl, combine eggs, milk, salt and pepper. Heat a non-stick pan over low heat. 15 cm in diameter. Lubricate with a small amount. butter. Quickly pour 3 tbsp. l egg mixture in a pan, turning it so that the dough is evenly distributed along the bottom. Cover the pan and fry the egg pancake until it is grasp, about a minute. Turn the pan over the plate, so that the egg pancake falls on her. Repeat these steps to cook 10 pancakes, greasing the pan if necessary melted butter and stacking pancakes in a stack on a plate.
2. Preheat the oven to 205 ° C. Lubricate the dish with butter roasting 33x23x5 cm. Lay out 1 egg pancake on work surface. Put some fountain cheese in the center and mozzarella, sprinkle with a little basil. Roll up pancake roll. Put the stuffed pancake in the prepared the dish is seam down. Repeat with the remaining egg pancakes, cheese and basil. Pour marinara sauce on top. Sprinkle with Parmesan and put 2 tbsp. l (30 gr.) Butter slices. Bake until the cheese melts and the top turns golden, about 15 min
3. Marinara sauce: In a large ceramic saucepan for casseroli heat olive oil over moderate heat. Put the onion, garlic and fry until the onions are transparent, about 10 мин. Add celery, carrots, 1/2 tsp. salt and pepper. Sauté until vegetables are tender, about 10 minutes. Add tomatoes and bay leaves and simmer, without covering, on low heat until the sauce thickens, about an hour. Take out and throw away the bay leaves. Add more salt and pepper to the sauce. to taste. (The sauce can be made in advance, in 1 day. Let it cool, cover and refrigerate. Preheat before use over medium heat.)