Breakfast Lasagna

(6 servings)

Make the pastry cream first

1-1/2 teaspoons vanilla extract

6 egg yolks

1-1/2 cups milk

1/4 teaspoon salt

1/4 cup all-purpose flour

3/4 cup sugar

In a 2 quart saucepan, combine sugar, flour, salt and milk over medium heat

and cook stirring until mixture thickens. In a small bowl with a fork, beat

egg yolks slightly, beat small amount of milk mixture into yolks. Slowly pour

egg mixture back into milk mixture. Stirring constantly, cook over medium low

heat until mixture thickens. Remove from heat and stir in vanilla extract.

Chill cream until ready to use.

Assembly:

6 pancakes

6 waffles

1 pound of strawberries

8 ounces of blueberries

Put a thin layer of Pastry cream in a pan, make a layer of waffles, put a

layer of pastry cream. Cut strawberries into slices. Take half the

strawberries and half the blueberries and make a layer of fruit. Top the

fruit with a layer of pancakes, then layer of pastry cream. Garnish the

lasagna with the rest of the strawberries and blueberries.

Bake in a 350 degree oven for 20 minutes.