Pancake Gateau Recipe

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Published: 30th November 2010
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This is quite a spectacuiar4ooking dish, a ‘gateau’ of light pancakes layered with three different mixtures, spinach, continental lentil, add tomato, topped with a creamy sauce. You can use different fillings if you like, but aim for contrasting colours, as they look so attractive when the ‘gateau’ is sliced. You can make all the parts of the ‘gateau’ separately in advance and the actual assembly only takes a matter of minutes,

Ingredients used for PANCAKE GATEAU :

For the pancakes: basic pancake batter, oil for frying, 4 oz continental lentils, soaked in cold water overnight, 1 large onion, peeled and chopped, 1 large clove garlic, crushed, 1 tablespoon oil, sea salt ,freshly ground black pepper, 1 tomato, sliced , a few sprigs of parsley chopped dove garlic, crushed, 2 tablespoon oil, 14 oz can tomatoes, teaspoon oregano, .Spinach filling:, I lb spinach 02 butter, grated nutmeg

Preparation method for PANCAKE GATEAU:

Use the basic batter mixture to make to thin pancakes, piling them up on a plate as they’re ready, then leaving them on one side while you make the fillings.

For the lentil filling, drain and rinse the lentils, then put them into a saucepan, just cover with water and cook gently until they’re tender — 30-40 minutes. Drain off any excess liquid. Meanwhile fry the onion and garlic in the oil until they’re soft, then add them to the lentils and season the mixture with sea salt and freshly ground black pepper to taste.

To make the tomato filling, fry the onion and garlic in the oil (I usually do this with the onion and garlic for the lentil mixture, then take out half to mix with the lentils, leaving the rest in the saucepan), then add the tomatoes and boil fairly rapidly for about 10 minutes, until most of the liquid has evaporated and the texture is thick, Add the oregano and season with sea salt and freshly ground black pepper.

Next prepare the spinach filling. Wash the spinach thoroughly in three changes of cold water, then cook it in a dry saucepan over a fairly high heat, with a lid on the saucepan, until it’s tender — 10 minutes. Chop the spinach in the saucepan using the end of a fish slice, then drain off all the liquid and add the butte; plenty of sea salt and freshly ground black pepper and some grated nutmeg.

Now, to assemble and finish the ‘gateau’. First of all set the oven to 3o°F (180°C), mark . Put one of the pancakes on a flat ovenproof plate and spread it ‘with a third of the lentil mixture. Place another pancake on top and cover with a third of the tomato sauce, then lay another pancake on that, followed by a third of the spinach. Continue in layers in this way until all the pancakes have been used.

Pour the sauce over the top of the gateau’; sprinkle with grated cheese. Put it into the oven for about 40 minutes to heat through. Garnish with the tomato slices and parsley. It’s nice served with a contrasting vegetable such as buttered carrots.





The Author "Tom Schavo" is an expert Cooking adviser who runs a site on Cooking tips:



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