Appetizer cake with pancakes and pesto
Savory Pancake Cake with Pesto – A Flavorful Delicacy with History
Looking for a recipe that will impress at any meal, I discovered the magic of pancakes, a versatile ingredient that blends tradition with innovation. Pancakes, known as "crepes" in the sweet version and "galette" in the savory one, have origins that span centuries, deeply rooted in the culinary culture of the northwestern region. It is said that they were originally served with cider, but today, their fillings are varied and surprising. Whether you prefer something sweet or are tempted by a savory combination, pancakes are a perfect choice.
Today, I will present you with a recipe for a savory pancake cake with pesto, which, although it requires a little time and patience, guarantees a spectacular result! This cake will surely become the star of your table.
Preparation Time: 30 minutes
Baking Time: 25 minutes
Number of Servings: 6-8 servings
Ingredients
For the pancake batter:
- 2 eggs
- 100 g flour
- 80 ml milk
- A pinch of salt
- One teaspoon of dried basil
For the filling:
- 7 medium-sized potatoes
- 400 g green beans
- 130 g pesto (I recommend using fresh homemade pesto for an intense flavor)
- Bechamel sauce (detailed recipe below)
For the bechamel sauce:
- 50 g butter
- 50 g flour
- 500 ml milk
- Nutmeg (to taste)
- Salt (to taste)
In addition:
- Grated Parmesan (for topping)
Step by Step
1. Preparing the Potatoes
Wash the potatoes very well, leaving them with their skins. Place them in a pot with cold water and salt, then boil them over medium heat until tender, about 20-25 minutes. Check if they are cooked by inserting a fork. Once ready, drain the water and let them cool. Then, peel them and cut them into even slices for an elegant presentation.
2. Cooking the Green Beans
In another pot, bring salted water to a boil. When the water is boiling, add the green beans and let them cook for 4-5 minutes until crisp. After cooking, drain the beans and rinse them under cold water to stop the cooking process and preserve their vibrant color.
3. Preparing the Pancake Batter
In a large bowl, whisk the two eggs with a whisk. Add the 100 g of flour and a pinch of salt, mixing well. Gradually incorporate the milk, ensuring no lumps form, then add the dried basil. The batter should have a consistency similar to that of sour cream. Let it rest for 30 minutes to allow the ingredients to combine perfectly.
4. Baking the Pancakes
Heat a non-stick skillet over medium heat and lightly grease it with butter or oil. Using a ladle, pour some pancake batter to form a thin layer. Cook until the edges start to lift, then flip the pancake to the other side and let it brown. Continue making pancakes until all the batter is used. Stack them on a plate to keep warm.
5. Preparing the Bechamel Sauce
In a saucepan, melt the butter over low heat. Gradually add the flour, stirring continuously to prevent lumps from forming. Start adding the milk little by little, stirring constantly to achieve a creamy sauce. Season with salt and add a pinch of nutmeg for extra flavor.
6. Assembling the Cake
Line a baking dish with parchment paper. Place the first pancake at the bottom of the dish, followed by a layer of pesto, a layer of potato slices, and bechamel sauce, then green beans. Repeat this process until you have used all the ingredients, finishing with a pancake. Preheat the oven to 180 degrees Celsius and cover the dish with aluminum foil. Bake for 20 minutes. After this time, remove the foil, sprinkle the Parmesan on top, and leave it in the oven for another 5 minutes until melted and slightly golden.
7. Serving
The savory pancake cake with pesto can be enjoyed warm or cold. It is an excellent choice for parties, brunches, or informal dinners. It can be served alongside a fresh green salad or a refreshing drink, such as iced tea or a fruit cocktail.
Practical Tips
- Vary the fillings: You can add ham, cheese, mushrooms, or seasonal vegetables to the cake filling, adapting the recipe to your tastes.
- Make ahead: You can prepare the pancakes and bechamel sauce a day in advance, saving time on serving day.
- Homemade pesto: Making pesto at home is easy and allows you to adjust the flavors to your liking. Use fresh basil, pine nuts, garlic, olive oil, and Parmesan.
Nutritional Information
A serving of this savory pancake cake contains approximately 350-400 calories, depending on the ingredients used. It provides a good source of carbohydrates from potatoes, protein from eggs and cheese, as well as vitamins and minerals from green beans.
Frequently Asked Questions
- Can I use other types of flour? Yes, you can experiment with whole wheat or gluten-free flour, but the texture of the pancakes may vary.
- Can the cake be frozen? Yes, this cake can be frozen, but it is recommended to consume it fresh to maintain its texture and flavor.
Cooking is an art, and every recipe tells a story. This savory pancake cake with pesto is not just a dish, but a culinary experience that brings together tradition and innovation, perfect for enjoying with loved ones. Enjoy your meal!
Ingredients: For the pancake batter: 2 eggs, 100 g flour, 80 ml milk, a pinch of salt, a teaspoon of dried basil. For the filling: 7 potatoes, 400 g green beans, 130 g pesto, béchamel sauce. For the béchamel sauce: 50 g butter, 50 g flour, 500 ml milk, nutmeg, salt. Additionally: parmesan.
