Gorgonzola Pancake Filling (Pancake)

Name: Gorgonzola Pancake Filling
Ingredients: DOUGH; 2 whole eggs; 2 yolks; 2 tablespoons (of soup) butter or margarine; 1 1/2 cups milk; 1 cup all-purpose flour sifted; 1/2 teaspoon salt; FILLING; 200g grated Gorgonzola cheese; 2 cups milk; 6 tablespoons cornstarch; TOMATO SAUCE; 2 tablespoons olive oil or vegetable oil; 1 chopped onion; 10 ripe tomatoes, diced; salt and black pepper to taste

1
DOUGH
2
2 whole eggs
3
2 yolks
4
2 tablespoons (of soup) butter or margarine
5
1 1/2 cups milk
6
1 cup all-purpose flour sifted
7
1/2 teaspoon salt
8
FILLING
9
200g grated Gorgonzola cheese
10
2 cups milk
11
6 tablespoons cornstarch
12
TOMATO SAUCE
13
2 tablespoons olive oil or vegetable oil
14
1 chopped onion
15
10 ripe tomatoes, diced
16
salt and black pepper to taste

Ingredients

1
DOUGH
2
2 whole eggs
3
2 yolks
4
2 tablespoons (of soup) butter or margarine
5
1 1/2 cups milk
6
1 cup all-purpose flour sifted
7
1/2 teaspoon salt
8
FILLING
9
200g grated Gorgonzola cheese
10
2 cups milk
11
6 tablespoons cornstarch
12
TOMATO SAUCE
13
2 tablespoons olive oil or vegetable oil
14
1 chopped onion
15
10 ripe tomatoes, diced
16
salt and black pepper to taste

Directions

1
HOW TO MAKE THE DOUGH
2
Beat all the ingredients together in a blender until well mixed
3
Put it in a bowl and reserve in the refrigerator for 15 minutes
4
Heat a small non-stick pan (21 cm diameter) and grease with butter or margarine
5
Add approximately 2 tablespoons of dough to the pan
6
Flip the pan quickly, from one side to the other, to spread the dough
7
Fry until slightly golden
8
Flip and let it fry on the other side, until golden
9
Repeat the process until all the dough is used up. Reserve
10
HOW TO MAKE THE FILLING
11
Mix the cheese and milk in a pan and heat over low, stirring constantly, until melted
12
Add the cornstarch dissolved in a little milk, and cook until thickened slightly. Reserve
13
HOW TO MAKE THE TOMATO SAUCE
14
Heat the olive oil in a pan and fry the onion until golden
15
Add the tomatoes, salt, and black pepper
16
Stir well
17
When it starts to boil, reduce heat and cover the pan
18
Cook for 20 minutes, stirring occasionally
19
Put a portion of filling in each pancake, roll up, and arrange side by side in a refrigerator-safe mold (26.5 x 16.5 cm)
20
Repeat the process until all the filling is used up
21
Cover with tomato sauce and, if desired, sprinkle with grated Gorgonzola cheese
22
TO FREEZE
23
Place in freezer to open freeze
24
After firming up, remove from freezer and wrap tightly with plastic wrap
25
Wrap with aluminum foil and freeze for 2 months
26
TO THAW
27
Remove from freezer and leave in refrigerator overnight
28
The next day, remove wrapping, cover with aluminum foil, and place in oven preheated to 180°C (350°F) for 30-40 minutes.