Baked pancakes with cheese

Ingredients:

• 6 eggs of category CO
• 1/3 cup milk
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 4 tbsp (60 g) butter
• 225 g fontina cheese, cut into 1 cm cubes
• 225 g mozzarella cheese, cut into 1 cm cubes
• 1/4 tbsp. grated parmesan
• 1/4 cup thinly sliced ​​fresh basil leaves
• 1 cup marinara sauce (see recipe below)

Marinara Sauce:

• 2 cans (900 g) of pureed tomatoes
• 1/2 cup olive oil
• 2 small onions, finely chopped
• 2 finely chopped cloves of garlic
• 2 finely chopped celery stalks
• 2 peeled and finely chopped carrots
• 1/2 teaspoon sea salt, plus more to taste
• 1/2 teaspoon ground black pepper, plus more to taste
• 2 dry bay leaves

Preparation:

1. In a medium bowl, combine the eggs, milk, salt, and pepper. Heat a 6-inch nonstick skillet over medium-low heat. Grease it with a little butter.
   
   Quickly pour 3 tablespoons of the egg mixture into the pan, swirling it to distribute the batter evenly across the bottom. Cover the pan with a lid and cook the egg pancake until set, about 1 minute.
   
   Invert the pan over a plate to release the egg crepe. Repeat this process to make 10 crepes, brushing the pan with melted butter as needed and stacking the crepes on a plate.
2. Preheat oven to 205°C.
   
   Grease a 33x23x5 cm baking dish with butter. Place 1 egg pancake on the work surface.
   
   Place some fontina and mozzarella cheese in the center and sprinkle with a little basil. Roll the crepe into a log. Place the stuffed crepe, seam side down, in the prepared dish. Repeat with the remaining egg crepes, cheese, and basil.
   
   Drizzle with marinara sauce. Sprinkle with Parmesan and 2 tablespoons (30 g) of butter, cut into pieces.
   
   Bake until cheese is melted and top is golden brown, about 15 minutes.
   
   Recipe Manicotti with cheese and tomato sauce.

3. Marinara sauce

   
   In a large ceramic casserole pan, heat the olive oil over medium-high heat. Add the onion and garlic and sauté until translucent, about 10 minutes.
   
   Add the celery, carrots, and 1/2 teaspoon each of salt and pepper. Cook until the vegetables are tender, about 10 minutes. Add the tomatoes and bay leaves and simmer, uncovered, over low heat until the sauce thickens, about an hour.
   
   Remove and discard the bay leaves. Season the sauce with more salt and pepper to taste. (The sauce can be made a day in advance. Let it cool, cover, and refrigerate. Reheat over medium heat before using.)