A savoury dish made with multiple layers of pancake and piping hot sausage stew.
Heat the oil in a large casserole pot and add 1oz butter.
Add the onion and garlic and sweat, do not colour.
Then, add the white wine and reduce to 1/3.
Chop up the tinned tomatoes, add to the pot and reduce until thick.
Next, add the bay leaf and meat stock.
Cut the pre-cooked sausages into quarters and add to the pot.
Simmer for 15 minutes.
Add the tomato concasse and heat.
Season, stir in 1oz butter and add the chopped parsley.
Meanwhile mix together the pancake ingredients to make the pancake batter and in a large frying pan, make 12 small pancakes, frying one at a time.
Trim the pancakes with a cutter, then chop up the trimmings and add to the stew.
Put one pancake on a plate, then a serving of stew, then put a 2nd pancake on top, some more stew, a 3rd pancake on top and finish with a last spoonful of stew.
Serve piping hot.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Trending This Week