Giada's Breakfast Lasagna | Food Network

From the creator

Giada and Raffy create this savory Breakfast Lasagna for Christmas brunch. Get the recipe: http://www.foodnetwork.com/recipes/giada-de-laurentiis/breakfast-lasagna-2263927 Breakfast Lasagna Recipe courtesy of Giada De Laurentiis Total: 1 hr 15 min Active: 40 min Yield: 6 to 8 servings Level: Easy Ingredients Crepes: 1 1/2 cups chickpea flour 1/4 cup plus 8 teaspoons extra-virgin olive oil 1/2 teaspoon ground cumin 1/2 teaspoon kosher salt 1/4 teaspoon ground coriander 1/4 teaspoon freshly ground black pepper Custard: 12 ounces finely diced pancetta 8 large eggs, at room temperature 2 cups whole milk, at room temperature One 7-ounce jar sun-dried tomatoes, drained and coarsely chopped 1/4 cup chopped fresh basil 3 tablespoons chopped fresh thyme 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 2 cups shredded white Cheddar (8 ounces) 2 cups shredded fontina (8 ounces) Vegetable oil cooking spray Directions For the crepes: In a medium, bowl, whisk together the chickpea flour, 1 1/2 cups water, 1/4 cup of the olive oil, cumin, salt, coriander and pepper. In a 10-inch nonstick skillet heat 1 teaspoon of oil over medium-high heat. Pour 1/3 cup of the batter into the pan. Tilt the pan so the batter coats the bottom of the pan. Cook until the underside edges begin to turn golden, about 3 minutes. Using a heat-proof silicone spatula, flip the crepe and continue to cook on the other side until golden, 3 minutes. Repeat with the remaining oil and batter

Published 2014-12-01 · Watch on YouTube ↗
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