This casserole will appeal to everyone who loves a combination of sweet and salty dishes. Ready-made fluffy pancakes are laid out in a baking dish in one layer, covered with crumbled pork cutlets, then there are layers of grated cheese, green onions, and everything is poured with an egg-cream mixture. Let the casserole soak overnight in the refrigerator and bake for breakfast. For cooking, you can use pancakes from last breakfast and leftover cutlets from yesterday’s dinner. And replace the grated cheddar with any other cheese that is in the refrigerator. For example, Swiss cheese or gouda is great.
Time: 8 hours 50 minutes
Servings: 6 – 8
The recipes use measuring containers with a volume of:
1 glass (st.) – 240 ml.
3/4 cup (st.) – 180 ml.
1/2 cup (st.) – 120 ml.
1/3 cup (st.) – 80 ml.
1/4 cup (st.) – 60 ml.
1 tablespoon (tbsp. L.) – 15 ml.
1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 60 gr. unsalted butter + additionally as needed and to grease the mold
- 1 and 3/4 st. premium flour
- 1.5 tsp. baking powder
- 1 tsp soda
- 4 tbsp. l. Sahara
- 1 and 3/4 st. yogurt or kefir
- 7 large eggs
- 2 tbsp. low-fat cream
- 1/4 tsp freshly ground black pepper
- 220 gr. ready-made pork cutlets, crumbled
- 220 gr. spicy white cheddar, grated
- 4 scallions feathers, thinly sliced
- Maple syrup, for serving (optional)
Cooking a recipe:
- Grease a 20 cm square baking dish with butter; put it aside. Put 3 tbsp. l. butter in a small microwave-safe bowl; heat in microwave for 30 seconds and up to 1 minute to melt butter.
- In a large bowl, combine the flour, baking powder, baking soda, 3 tbsp. l. sugar and 0.5 tsp. salt. In a separate small bowl, combine the curdled milk, 2 eggs and melted butter. Add the liquid mixture to the flour mixture and knead the dough.
- Heat a large nonstick skillet over medium-high heat. Melt 1 tbsp in a skillet. l. remaining butter. For each pancake, place 1/4 tbsp each in a skillet. dough and fry until they turn golden underneath and fine bubbles should appear on top, 2-3 minutes.
- Turn over and grill until golden brown on the other side, about 2 minutes. If pancakes are browning too quickly, reduce heat to moderately low. Transfer the prepared pancakes to a plate. Continue frying until you have used up all the dough, adding more oil to the pan as needed. You should have at least 12 pancakes.
- In a large bowl, whisk the cream with the remaining 5 eggs and 1 tbsp. l. sugar, 1/4 tsp. salt.
- Place half the pancakes in a prepared baking dish. Spread half of the sausage on top, sprinkle with half of the cheese and green onions. Pour half the egg mixture evenly. Repeat this with the remaining pancakes, sausage, cheese, green onions, and egg mixture. Cover the pan with plastic wrap and refrigerate for at least 8 hours or until night to soak the crepes.
- Preheat oven to 175 ° C. Remove the foil from the mold, cover it loosely with foil and bake the casserole for 30 minutes. Then remove the foil and continue baking until golden brown so that the cream hardens and is firm to the touch, for about 30 minutes more. Let cool 15 minutes before serving. Serve the casserole warm, sprinkled with maple syrup if desired.