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Whisk the eggs, milk and a pinch of salt. Add the flour and mix into a smooth batter. Cover and let rest for 30 mins. Meanwhile, heat 1 tbsp oil in a saucepan and saute the onion, thyme and garlic. Add the tomatoes and stock, season and simmer for 15 mins, stirring occasionally. Set aside. Bring a pot of salted water to a boil and blanch the carrots and zucchini for 1 min then drain and rinse under cold water. Set aside. Heat 1 tbsp oil in an 8 inch frying pan and add 1/4 of the batter. Cook on both sides until golden brown then repeat 3 more times. Set aside and allow to cool. Heat the oven to 350°F. Grease a 7 x 10 inch baking dish. On a clean work surface, lay the pancakes flat and top 2 with ham and 2 with the carrot and zucchini. Roll up the pancakes, cut into 3 pieces and place, cut side up, in the prepared baking dish. Cover with the tomato sauce, add the gouda and bake for 20-25 mins.
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Double-burner cast iron griddle — pancakes, bacon, eggs, burgers
Authentic DOP tomatoes — Neapolitan pizza, marinara, sugo
Round rings for perfectly shaped fried eggs and small pancakes
Italian pasta organized by shape — which sauce belongs with which pasta
Rotating stand for smooth cake frosting and decorating