Pancake lasagna

Ingredients:

Sokka pancakes

• 1.5 cups chickpea flour
• 1/4 cup plus 8 teaspoons olive oil for frying
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp ground coriander
• 1/4 tsp freshly ground black pepper

Lasagna

• 350 g finely diced pancetta
• 8 large eggs at room temperature
• 2 cups whole milk at room temperature
• 200 gr. sun-dried tomatoes, let the oil drain and chop
• 1/4 cup chopped fresh basil
• 3 tablespoons chopped fresh thyme
• 2 teaspoons of salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp. grated white cheddar (230 gr.)
• 2 tbsp. grated fontina cheese (225 gr.)
• Herbal cooking spray

Preparation:

1. For 8 pancakesIn a medium bowl, combine chickpea flour, 1 1/2 cups water, 1/4 cup olive oil, cumin, salt, coriander, and black pepper.
   
   Heat 1 teaspoon of oil in a 12-inch skillet over medium heat. Pour in 1/3 cup of batter and spread it in a circular motion across the bottom of the pan. Cook the pancakes until set and golden brown, about 3 minutes per side.
2. For tomato sauceIn a large skillet, fry the pancetta over medium heat until crisp, about 12 minutes. Remove from the pan with a slotted spoon and place on paper towels to absorb excess fat.
3. In a medium bowl, whisk together the eggs and milk, then stir in the sun-dried tomatoes, basil, and thyme; season with salt and ground pepper.
   
   In a separate bowl, combine cheddar and fontina cheese.
4. Position a rack in the center of the oven and preheat to 375°F (190°C). Spray a deep 9 x 13-inch (22 x 32 cm) glass or ceramic baking dish with cooking spray.
5. To assemble the lasagnaSpread 1 cup tomato sauce over the bottom of the pan. Place two crepes on top, overlapping slightly. Sprinkle with a quarter of the cheese, then the pancetta. Repeat the layers of crepes, tomato sauce, cheese, and pancetta.
6. Bake the crepe lasagna until the cheese is bubbling, 30-35 minutes. Cut into squares and serve.