Layered pancakes with pesto and mozzarella
By: Tamasin Day-Lewis From: Tamasin's Weekends
Ingredients
- oil, for greasing
- 8 pancakes
- 1 quantity pesto
- 1/2 quantity béchamel sauce, with nutmeg
- 200g Mozzarella, coarsely grated
- black pepper
To serve:
- rocket salad, dressed with balsamic vinegar and extra-virgin olive oil
Method
1. Preheat the oven to 180°C/gas 4. Lightly grease an ovenproof dish.2. Place a pancake in the base of the dish.
3. Mix the pesto and béchamel sauces together.
4. Smooth some of the pesto mixture over the pancake. Sprinkle with mozzarella and season lightly.
5. Place another pancake on top with another layer of sauce, cheese and seasoning. Continue layering until you have a stack of eight pancakes.
6. Cover with greaseproof paper and bake for 20 minutes until heated through.
7. Serve hot or warm, with the rocket salad.
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Latest Comment
This was too rich and too soft and slimy in texture, it needed something to add a bit of crunch.