Sunday, February 12, 2012

Bolognese Crepes

This post is about a very good tasting recipe we do at home. It involves rolling a crepe and put filling in the middle ... This suggestion is meat but it is super tasty stuffed with vegetables (tomatoes, courgettes, aubergine, onion) and also with cod.

This dish serves great as a side dish or even main one. Usually at home when I make it we have rice and salad next to it.


1 onion - minced
2 garlic cloves - minced
500 gr minced beef
2 carrots - cut into small cubes
1 green pepper - cut into small cubes
1 cup of green peas
2 stalk to celery - cut into small pieces
3 tomatoes - peeled and juiced
2 tbsp of tomato paste
3 tbsp of oil
Salt and pepper

Heat oil in a deep pan and fry for 5 minutes the onion and garlic. Pour in the beef and fry for around 5-8 minutes until cooked. Put in all the rest of the ingredients. Season with salt and pepper and let them cook for a while.

For the Crepes

1/2 cup flour
1 egg
3/4 cup milk
1/8 teaspoon salt
1 tablespoon butter (melted)

Mix everything in a large bowl.
Pour 1/4 cup of the mixture into a lightly buttered pan heated at medium.
Tilt the pan and turn so that the mixture evenly coats the entire bottom of the pan.
Cook the crepe until golden brown on the bottom, about 2 minutes.
Flip and cook the other side until golden brown.

Assembling the crepes:
After cooking all crepes - open up one by one and pour in a thick line in the middle of the bolognese recipe. Fold from both sides inward and then roll the crepe. Do this to all and assembly each one next to the other.

You can pour on the crepes a little of the bolognese recipe on top if you have remaining. And sprinkle with cheese / mozzarella and Parmesan fit great.

I also add most of the times bechamel sauce on them - you can find the recipe here


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