For the pancake lasagna, stir flour with eggs, milk and salt to make a pancake batter.
Heat oil in a frying pan and pour in a quarter of the batter. Once the bottom side is browned, turn the pancake and bake on the 2nd side until golden brown. Fry a total of 4 pancakes this way. Let the finished pancakes cool down.
Peel and finely dice the onions. Brown the mince in olive oil until crumbly. Season with salt, paprika and pepper. Add the onions and brown.
Rinse the tomatoes and cut them into small slices. Rinse the basil and pluck the leaves.
Mix the crème fraîche with the eggs and the Parmesan.
Grease a round gratin dish. First place a pancake in the mold. Put a third of the minced meat on top.
Place a few tomato slices on top and cover with basil leaves. Continue layering until all the ingredients are used up. The last layer should be a pancake, spread with the parmesan-egg sauce.
Bake the pancake lasagna in a heated oven at 200 degrees Celsius for about 30 minutes.