Cheese flakes with broccoli and gorgonzola

Blemish the butter. In a bowl, beat the flour, eggs, three quarters of the milk and half of butter with the hand mixer to a smooth batter. Stir in the grated cheese and let it stand for a moment.

Meanwhile, cut small florets from the broccoli cluster. Peel the stalk and cut it into small blocks. Boil the broccoli florets and pieces of sprout in a pan with plenty of boiling water with salt in 3-4 minutes until al dente. Let the broccoli drain well in a colander.

Cut the Gorgonzola into pieces. Meanwhile, in a small saucepan, heat the rest of the milk with Gorgonzola while stirring to a smooth sauce, if necessary stir gently until the thickness is good, stirring regularly.

Heat some butter in the frying pan and pour a large spoonful of batter into it. Let this flow over the bottom of the pan. Bake until the top is almost dry, turn the flange and bake the other side golden brown. Bake 3 more pancakes. Place a flange on each plate and spread the broccoli over half of the flange. Scoop cheese sauce over and fold the pancakes double.