Crespelle Alla Bolognese
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 60 g flour
- 1 pinch (s) salt
- liter ⅛ milk
- 4 egg (s)
- 30 g butter
- 1 onion (s)
- 20 g butter
- 1 clove garlic
- 400 g minced meat, mixed
- 1 small Can (s) tomato (s), peeled (400 g)
- 40 g butter
- 40 grams flour
- 0.5 liter ½ milk
- 40 g parmesan cheese
- salt and pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- For the crespelle, put 60 g flour, 1/8 l milk, 4 eggs, 30 g butter and 1 pinch of salt in a bowl and mix everything together to form a dough. Bake this in portions in a pan to make crespelle (pancakes).
- For the minced meat filling, peel and dice 1 onion and 1 clove of garlic and sauté in the hot fat until translucent. Add 400 g of minced meat, add 1 small can of peeled tomatoes with liquid and season with salt and pepper. Cook in a saucepan over a low heat for 20 minutes.
- For the bechamel sauce, heat 40 g butter and sauté 40 g flour in it. Add ½ l milk and cook over a low heat for 10 minutes. Stir every now and then with the whisk. Season the sauce with salt and nutmeg.
- Brush the crespelle with minced meat, roll up and place next to each other in a dish. Pour the bechamel sauce over it and sprinkle the parmesan on top.
- Bake at 170 ° C in a preheated oven for about 15-20 minutes.
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