1/2 liter of milk 250 gr of flour 3 eggs A pinch of salt 40 gr brown sugar 40 gr melted butter
Preparation:
Pour the milk in a whisking bowl. Add the eggs and whisk well.
Sift the flour and add it little by little to avoid crumbles.
Add the sugar and a pinch of salt.
Melt the butter, whisk prior to adding it to the preparation.
Let it sit in the fridge for 1 h or more, min being 30 minutes.
Grease a crepes frying pan and pour some of the batter into it, till golden color obtained, then turn the crepe and get it coloured on the other side. See the video on instagram at #symphoniebysylvie
Grease a 25 cm diameter mold with the butter and sprinkle the bottom with breadcrumbs.
Peel the onion and cut it into small pieces. Wash the peppers and cut them into small 1,5 cm cubes.
Cut the tomatoes, squeeze out the seeds cut them into cubes. Peel and cut the garlic.
In a saucepan, heat the olive oil and color sweat the onion for 3 minutes. Add the peppers, garlic and thyme, continue till colored and soft.
Mix all the ingredients of the Base: eggs, yolks, milk, cream, and cornstarch, salt and pepper.
Put the mixture of peppers, onions and garlic in the oven dish, add the cream base. Place in the heated oven at 180 deg for 35-40 mn.
*The base can be use with pretty much all vegetables, then you can add anything available in the fridge, just keep in mind to boil or fry your veggies or meat prior to mixing is with the batter.
Wash the vegetables and cut them in small squares. Fry the chopped spring onions in a frying pan with the oil, making them brown slowly over low heat.
Add all the vegetables (except the canned peas) zucchini, broccoli, carrots, peppers and eggplant and cook by stirring occasionally, removing the vegetables from the heat when they are still a little hard. Add to it the peas, salt and pepper and keep them aside.
You can use any vegetable that you have in your kitchen too.
Take your rectangle oven dish, pour the béchamel sauce to cover the bottom, add a layer of lasagna pasta.
Place a layer of vegetable cover, put some pieces of mozzarella and grated parmesan cheese, and cover all with the béchamel sauce.
Proceed to create another layer in the same way until all the ingredients are used up.
On the last layer of pasta pour again béchamel sauce and add on tp of it plenty of grated parmesan cheese and some pieces od butter over the top.
At this stage you can freeze it, or keep it refrigerated.
Bake it at 200 C° for 30 minutes. Wait 5-10 minutes prior to serving it otherwise you won’t be able to cut it.
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