Pancake layered Pie

20160426_095718[1]

Ingredients:-

For the white sauce:-

  1. Butter – 2 tbsps.
  2. Plain flour – 2 tbsps.
  3. Milk – 2 cups
  4. Salt & pepper powder to taste
  5. Cheddar cheese – 1/2 cup, grated

For the filling:-

  1. Olive oil – 2 tbsps.
  2. Garlic – 1 tsp., minced
  3. Onion – 1 cup, finely chopped
  4. Mushroom – 2 cups, thinly sliced
  5. Yellow capsicum – 1 cup, julienned
  6. Salt & pepper powder to taste
  7. Oregano – 1/4 tsp.
  8. Dried basil – 1/4 tsp.
  9. Parsley (fresh)- 2 tbsps.

For the pancake batter :-

  1. Egg – 1 large
  2. Milk -as needed to make the batter
  3. Plain flour – 1 cup
  4. Salt & pepper powder- to taste

For topping:-

  1. Grated cheddar cheese – 1/4 cup
  2. Pepper powder – to taste

Method:-

  1. For the white sauce, heat butter in a broad non-stick pan & add the plain flour. Fry for 2 minutes & stir in the milk.  Cook on low heat till the mixture turns thick. Stir in the salt, pepper powder & grated cheddar cheese. Mix well & switch off heat. Keep this sauce aside.
  2. Preheat the oven to 180C.
  3. For the filling, heat olive oil & add the garlic & finely chopped onions. Cook till the onions turn almost golden brown in colour. Stir in the sliced mushrooms, salt & cook till dry. Add the capsicums, chopped parsley & mix for 2 minutes. Add oregano, pepper powder, salt, basil & 1/2 cup of the prepared white sauce. Switch off heat.
  4. Prepare the pancake batter with egg, milk, salt, pepper powder & plain flour. Cook 5 thin 8″ round pancakes.
  5. Take an 8″ cake tin & place a prepared pancake in it. Spread the filling mixture over the pancake. Repeat the layering with the pancakes &  filling mixture. The final layer should be pancake.
  6. Pour left over white sauce over the top & sprinkle grated cheddar cheese & pepper powder.
  7. Bake at 180C for 10 minutes.
  8. Let cool for 10 minutes. Cut into wedges & serve warm.
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This entry was posted in Baking, Continental, Vanitha recipes. Bookmark the permalink.

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