Pancake Gratin

The last weeks passed incredibly fast. Our last recipe was published quite some time ago, so we want to share one of our favorite winter recipes from our cookbook with you before the first spring herbs begin to grow. Yannic certainly ate this dish a hundred times. The original recipe is from a wholesome food cookbook from the 70s, with a plain leek filling. Yannic’s mother made the pancakes for him and his sisters pretty often for lunch – the children loved it. This dish belongs to those who revives childhood memories with the first bite. The pancake gratin is the best after a long winter walk, when you arrive home frozen to the core and scarfing them with your best friends. You can prepare the dish perfectly so you only have to gratinate them later.
By the way, next month we will be on the other half of the globe. We will be traveling a few weeks with the camper! We are incredibly excited and are really looking forward to this long anticipated timeout.

For the dough, mix flour, eggs, salt, milk or yoghurt, and 200ml mineral water until you have a smooth batter. If needed, add some more water. Put the dough aside to let it prove.
For the filling, rip and chop the parsley. Skin and dice the carrots, slice the leek into rings. Cook both in the broth for 10-15 minutes. Meanwhile, bake eight thin pancakes out of the dough with butter or oil. Preheat the oven to 200°C (180° air circulation).
Decant the vegetables and keep the broth (you will need some for the sauce. The rest can be kept in a jar in the fridge for another recipe). Add crème fraîche and the chopped parsley to the vegetables, vigorously season with salt and pepper, and let it cool a bit.
For the sauce, blend all the ingredients with 75ml of the broth. Garnish the pancakes with the veggies and roll them. Slice the pancakes and put them upright in a greased baking dish. Douse with the tomato sauce, pluck the mozzarella and spread it over the pancakes. Bake the pancake rolls 20-25 minutes until the cheese is golden yellow.

FoR 4 Servings


250 g wholemeal flour

3 organic eggs (size M)

1 tsp salt

180 ml milk

200-250 ml cold mineral water

Some vegetable oil for frying


6 stems parsley

750 g carrots

2 stalks of leek

350 ml vegetable stock

150 g crème fraîche


black pepper


500 g tomato pulp

100 g crème fraîche

1 clove of garlic

1 tbsp white wine

1 tbsp tomato paste


black pepper


125 g mozzarella