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Breakfast
Lasagna
(6 servings)
Make the pastry cream first
1-1/2 teaspoons vanilla extract
6 egg yolks
1-1/2 cups milk
1/4 teaspoon salt
1/4 cup all-purpose flour
3/4 cup sugar
In a 2 quart saucepan, combine sugar, flour, salt and milk
over medium heat and cook stirring until mixture thickens.
In a small bowl with a fork, beat egg yolks slightly, beat
small amount of milk mixture into yolks. Slowly pour egg
mixture back into milk mixture. Stirring constantly, cook
over medium low heat until mixture thickens. Remove from
heat and stir in vanilla extract. Chill cream until ready
to use.
Assembly:
6 pancakes
6 waffles
1 pound of strawberries
8 ounces of blueberries
Put a thin layer of Pastry cream in a pan, make a layer
of waffles, put a layer of pastry cream. Cut strawberries
into slices. Take half the strawberries and half the blueberries
and make a layer of fruit. Top the fruit with a layer of
pancakes, then layer of pastry cream. Garnish the lasagna
with the rest of the strawberries and blueberries.
Bake in a 350 degree oven for 20 minutes. |
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