Camembert Pancake

Name: Camembert Pancake
Yield: 12
Ingredients: 12 basic dough discs (recipe to follow); Filling; 900g Camembert cheese, cut into slices; Sauce; 2 medium onions, finely chopped; 1/2 cup olive oil; 4 cans of peeled tomatoes (400g each); 1/2 cup fresh parsley leaves; Salt to taste

1
12 basic dough discs (recipe to follow)
2
Filling
3
900g Camembert cheese, cut into slices
4
Sauce
5
2 medium onions, finely chopped
6
1/2 cup olive oil
7
4 cans of peeled tomatoes (400g each)
8
1/2 cup fresh parsley leaves
9
Salt to taste

Ingredients

1
12 basic dough discs (recipe to follow)
2
Filling
3
900g Camembert cheese, cut into slices
4
Sauce
5
2 medium onions, finely chopped
6
1/2 cup olive oil
7
4 cans of peeled tomatoes (400g each)
8
1/2 cup fresh parsley leaves
9
Salt to taste

Directions

1
Filling
2
1
3
Place a slice of cheese on each disc and roll it like a roulade
4
2
5
Arrange them in a refrigerator, cover, and refrigerate for 24 hours
6
Sauce
7
1
8
Sauté the onion in olive oil until golden
9
2
10
Combine the tomato, parsley, and salt
11
Simmer covered for 10 minutes over low heat
12
3
13
Blend the mixture in a blender, pour it over the pancakes, cover with aluminum foil and bake in a preheated oven at 200°C for 15 minutes.