- Total Time: 1 hour 30 minutes
- 2 eggs
- Salt, to taste
- 1 teaspoon sugar
- 500 ml milk
- 240 grams of flour
- 30 grams of butter, melted
- Warm water, as needed to adjust dough consistency
- Vegetable oil, for greasing the pan
- 1 onion, finely chopped
- 450 grams of minced meat
- 1 bell pepper, finely chopped
- 1 clove of garlic, minced
- Salt and pepper, to taste
- 1 teaspoon oregano
- 1/2 cup pureed tomatoes
- 1 fresh tomato, finely chopped
- 1 carrot, grated
- 30 grams of butter
- 3 tablespoons flour
- 500 ml milk
- 1/2 teaspoon salt
- Pepper, to taste
- 1/2 teaspoon nutmeg
- 150 grams pizza mozzarella, grated
- Sesame seeds, for garnish
- Mix the Batter:
- In a bowl, whisk together the eggs, a pinch of salt, and sugar.
- Gradually add the milk while continuing to whisk.
- Sift in the flour in portions, whisking to maintain a smooth consistency. If the batter is too thick, adjust by adding some warm water.
- Stir in the melted butter.
- Cook the Crepes:
- Heat a non-stick pan and lightly grease it with oil.
- Pour enough batter to cover the bottom of the pan thinly. Cook each side until golden, then set aside. Only grease the pan before the first crepe.
- Sauté the Onion:
- In a pan, sauté the onion until soft.
- Cook the Meat:
- Add the minced meat, breaking up lumps and cook until browned.
- Add Vegetables and Seasoning:
- Add the chopped bell pepper, minced garlic, salt, pepper, and oregano.
- Stir in the pureed and fresh tomatoes along with the grated carrot.
- Cook over low heat for 10 minutes until everything is well combined and the flavors meld.
- Melt Butter:
- In a saucepan, melt the butter over low heat.
- Cook the Roux:
- Stir in the flour and cook for a minute without letting it brown.
- Add Milk:
- Gradually add milk, stirring constantly to prevent lumps.
- Season with salt, pepper, and nutmeg.
- Cook until the sauce thickens. Remove from heat.
- Layer the Ingredients:
- In a baking dish, layer the crepes with spoonfuls of béchamel sauce and the meat mixture. Repeat the layers, finishing with a layer of crepes.
- Add Toppings:
- Sprinkle the top with grated mozzarella and a few sesame seeds.
- Bake:
- Preheat the oven to 180°C (356°F).
- Bake the assembled dish for 20 minutes or until the cheese is melted and golden brown.
- Serve:
- Remove from the oven and let it cool slightly before cutting. Serve warm and enjoy!
- Side Salad: Serve with a side salad of mixed greens for a balanced meal.
- Wine Pairing: Pair with a glass of red wine for an elegant touch.
- Bread: Enjoy with a fresh loaf of crusty bread to soak up the delicious sauce.
- Smooth Batter: Ensure the crepe batter is smooth and free of lumps for the best texture.
- Golden Crepes: Cook the crepes on medium heat to achieve a golden-brown color without burning.
- Cool Béchamel Sauce: Allow the béchamel sauce to cool slightly before layering to prevent the crepes from becoming too soggy.
- Minced Meat: Provides protein and essential nutrients.
- Vegetables: Packed with vitamins, minerals, and antioxidants.
- Béchamel Sauce: Adds a creamy texture without excessive fat.
- Gluten-Free Option: Use gluten-free flour for the crepes and sauce.
- Dairy-Free Option: Substitute butter and milk with plant-based alternatives and use dairy-free cheese.
- Rich and Flavorful: The combination of savory meat, creamy sauce, and tender crepes is irresistible.
- Versatile: Perfect for breakfast, lunch, or dinner.
- Impressive Presentation: Ideal for family gatherings or special occasions.
- Can I make the crepes ahead of time?
- Yes, you can make the crepes a day in advance and store them in the refrigerator. Reheat them slightly before assembling the bake.
- What other meats can I use for the filling?
- You can use ground turkey, chicken, or even a meat substitute for a vegetarian version.
- Can I freeze the crepe bake?
- Yes, you can freeze the assembled crepe bake before baking. Thaw it in the refrigerator before baking.
- Can I use store-bought crepes?
- Yes, store-bought crepes can save time and work just as well for this recipe.
- What can I use instead of béchamel sauce?
- You can substitute béchamel with a cheese sauce or even a light tomato sauce if preferred.
- How do I prevent the crepes from sticking together?
- Layer parchment paper between each crepe if you’re stacking them before assembling the bake.
- Can I add other vegetables to the filling?
- Absolutely! Mushrooms, spinach, or zucchini would be great additions to the meat filling.
- What type of cheese works best for this bake?
- A mix of mozzarella and Parmesan provides a good balance of creaminess and sharpness.
- How do I store leftovers?
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
- Can I make this recipe gluten-free?
- Yes, use gluten-free flour for both the crepes and béchamel sauce to make this dish gluten-free.
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Experience the delightful combination of tender crepes, savory meat filling, and creamy béchamel sauce in this delicious Savory Crepe Bake. Perfect for a family meal or special occasion, this dish layers flavorful ingredients to create a satisfying and comforting meal. Let’s get started on this culinary adventure!
Total Preparation Time
Ingredients
For the Crepes:
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For the Meat Filling:
For the Béchamel Sauce:
For the Assembly:
Instructions
Prepare the Crepes:
Cook the Meat Filling:
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Make the Béchamel Sauce:
Assemble the Bake:
Serve:
Serving Suggestions
Cooking Tips
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Nutritional Benefits
Dietary Information
Why You’ll Love This Recipe
Conclusion
This Savory Crepe Bake with Meat Filling and Béchamel Sauce is a testament to the magic of combining simple, wholesome ingredients to create something truly delicious. It’s a favorite in my household, and I’m sure it will become a favorite in yours as well. Happy cooking!
Frequently Asked Questions (FAQs)
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