Pancake Topping Casserole

For the pancake topping casserole, first mix the ingredients for the batter together and make a liquid yet smooth pancake batter.

Melt some butter in a hot pan, pour in a thin layer of the pancake batter and gradually fry the pancakes until thin.

Set the finished pancakes aside, preheat the oven to 180° and start with the curd filling.

For the filling, mix the curd, eggs, butter, sugar and vanilla bean pulp together and stir until smooth.

Now grease a loaf pan and line the bottom with pancakes so that they hang slightly over the pan.

Fill the remaining pancakes with the curd mixture, roll them up and layer them in the mold. Cover with the overlapping pancakes and bake the pancake-curd casserole for about 12-15 minutes. In the meantime, melt the chocolate over a bain-marie. After baking, cut the casserole into slices about 2-3 cm thick, place each slice on a plate and pour liquid chocolate over it before serving.

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