Pancake Lasagne

• 3/4 cup flour
• 3/4 cup milk
• 2 None medium eggs
• Pinch None salt
• 4 tbsp sunflower oil
• 2 None onions, finely diced
• 2 None carrots, trimmed and finely diced
• 1 lb ground beef
• 1 lb Savoy cabbage, trimmed and thinly sliced
• 3 tbsp butter
• 1 1/4 cup vegetable stock
• 1/2 cup heavy cream
• Pinch None grated nutmeg
• 1 1/2 cups Cheddar cheese, grated

1. Preheat the oven to 400u0b0F. In a bowl, mix 1/2 cup flour, 2/3 cup milk, the eggs and a pinch of salt. Set aside.
2. Heat 1 tbsp oil in a large frying pan, add the onions, carrots and beef and saute for 5-8 mins. Season then set aside.
3. Heat 1 tbsp oil in a pan, add the cabbage and saute for 6-8 mins. Meanwhile, to make the bechamel sauce, melt the butter in a saucepan, stir in 1/4 cup flour until smooth then gradually stir in the stock, cream and 1/2 cup milk. Simmer and stir for 4-5 mins until thickened. Stir in the nutmeg and season.
4. Heat 2 tbsp oil in a non-stick pan, pour in 1/6 of the batter and cook for 3-4 mins. Flip halfway through so that both sides are golden. Repeat so that you have 6 pancakes.
5. Place 2 pancakes in a baking dish, then pour over the ground beef mixture. Place 2 pancakes on top and spread with some of the bechamel sauce then transfer the cabbage to the dish and spread out. Place the final 2 pancakes on top then pour over the remaining bechamel. Top with the cheese then bake for 18-20 mins. Serve.

flour, milk, eggs, salt, sunflower oil, onions, carrots, ground beef, savoy cabbage, butter, vegetable stock, heavy cream, nutmeg, cheddar cheese

Taken from recipes-plus.com/api/v2.0/recipes/16751 (may not work)