Pennsylvania Dutch Pane Frattau

Ingredients

In the original Italian Pane Frattau, the crepes are typically layered with a tomato and meat sauce, and topped with a poached egg. In this adaptation for the Pennsylvania Dutch cuisine, we replace the meat sauce with a hearty tomato sauce and use a fried egg instead of a poached egg. Additionally, we incorporate the use of cheddar or Colby cheese, which are commonly used in Pennsylvania Dutch cooking. We alse have the original recipe for Pane frattau, so you can check it out.

• For the crepes: For the crepes:
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 2 large eggs 2 large eggs
• 1 cup (240ml) milk 1 cup (240ml) milk
• 1/4 teaspoon salt 1/4 teaspoon salt
• 2 tablespoons butter, melted 2 tablespoons butter, melted
• For the tomato sauce: For the tomato sauce:
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 4 large tomatoes, peeled and diced 4 large tomatoes, peeled and diced
• 1 teaspoon sugar 1 teaspoon sugar
• 1 teaspoon dried basil 1 teaspoon dried basil
• 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste
• For the filling and topping: For the filling and topping:
• 2 cups (200g) shredded cheddar or Colby cheese 2 cups (200g) shredded cheddar or Colby cheese
• 4 large eggs 4 large eggs
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 14g
• Carbohydrates (total, sugars): 38g, 9g
• Protein: 20g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a mixing bowl, whisk together the flour, eggs, milk, salt, and melted butter until smooth. Let the batter rest for 15 minutes.
2. 2.
   Heat a non-stick skillet over medium heat and lightly grease with butter or oil. Pour 1/4 cup of the crepe batter into the skillet, swirling it around to evenly coat the bottom. Cook for about 1 minute, until the edges start to lift. Flip the crepe and cook for an additional 30 seconds. Repeat with the remaining batter.
3. 3.
   In a separate saucepan, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened and fragrant.
4. 4.
   Add the diced tomatoes, sugar, basil, oregano, salt, and pepper to the saucepan. Simmer for 15-20 minutes, until the sauce has thickened slightly.
5. 5.
   Preheat the oven to 350°F (175°C).
6. 6.
   To assemble the dish, spread a thin layer of tomato sauce on the bottom of a baking dish. Place a crepe on top and spread a spoonful of tomato sauce over it. Sprinkle a handful of shredded cheese on top. Repeat the layers until all the crepes, sauce, and cheese are used, ending with a layer of cheese on top.
7. 7.
   Bake in the preheated oven for 15-20 minutes, until the cheese is melted and bubbly.
8. 8.
   While the dish is baking, fry the eggs in a separate skillet until the whites are set but the yolks are still runny.
9. 9.
   Remove the baked Pane Frattau from the oven and place a fried egg on top of each serving. Garnish with fresh parsley.
10. 10.
    Serve hot and enjoy!

Treat your ingredients with care...

• Crepes — Make sure the batter is smooth and lump-free for the best texture. Allow the batter to rest before cooking to ensure tender crepes.
• Tomato sauce — Use ripe and flavorful tomatoes for the best taste. Adjust the seasoning according to your preference.
• Cheese — Opt for a good quality cheddar or Colby cheese for a rich and creamy flavor.

Tips & Tricks

• If you prefer a meaty version, you can add cooked and crumbled bacon or sausage to the tomato sauce.
• Experiment with different types of cheese, such as Swiss or Monterey Jack, for a unique twist on the dish.
• Serve with a side of fresh salad or steamed vegetables to add some freshness to the meal.
• Leftovers can be refrigerated and reheated in the oven or microwave for a quick and delicious meal.
• Feel free to adjust the spice level by adding chili flakes or hot sauce to the tomato sauce.

Serving advice

Serve the Pennsylvania Dutch Pane Frattau hot, with the fried egg on top. Cut into individual portions and garnish with fresh parsley for a pop of color.

Presentation advice

For an appealing presentation, make sure the layers of crepes, sauce, and cheese are visible. The golden fried egg on top adds a beautiful touch. Serve on a large platter or individual plates.