In a large bowl, whisk together the 3 eggs, 250 ml warm milk, a pinch of salt, and 40 g melted butter until combined. Gradually add 3 tablespoons of flour while whisking until you have a smooth, lump-free batter.

Heat a lightly oiled frying pan over medium heat. Pour a small amount of batter into the pan and tilt it to spread evenly. Cook each pancake for about 1–2 minutes per side, or until golden brown. Repeat the process until all the batter is used, yielding about 6 pancakes. Set them aside to cool slightly.

In a skillet, heat 1–2 tablespoons of olive oil over medium heat. Sauté the finely chopped onion until translucent. Add the minced meat and cook, breaking it apart with a spoon until browned. Incorporate the diced tomato, seasoning with salt and black pepper to taste. Simmer for 10 minutes until the mixture is rich and flavorful.

In a small saucepan, melt 40 g of butter over medium heat. Add 2 tablespoons of flour and stir for about 1 minute to create a roux. Gradually pour in 500 ml of milk, whisking constantly to prevent lumps. Continue stirring until the sauce thickens. Season with salt to taste.

Lightly grease a baking dish with butter. Place one pancake on the bottom, spread a layer of minced meat over it, then spoon some bechamel sauce and sprinkle with grated mozzarella. Repeat this layering process—pancake, meat, sauce, cheese—until all ingredients are used. Finish with a final layer of pancake topped generously with bechamel and mozzarella.

Preheat your oven to 190°C (375°F) and bake for 20 minutes, or until the top is bubbly and golden brown.

Allow the dish to rest for 5 minutes before slicing. Serve warm and enjoy this unique, cheesy, and comforting creation!