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.


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.