Summary

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

1. 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).
2. 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.
3. 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.
4. 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.
5. Bake at 170 ° C in a preheated oven for about 15-20 minutes.