Crespelle

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Peel and chop the onions. Fry the minced meat and 3/4 of the onions in 2 tablespoons of oil until crumbly. Wash, halve and seed the tomatoes and remove the stalk. Cut the tomato halves into cubes and add them to the mince, let them cool down.

2. 2

   Wash the parsley and chop it except for a few leaves. Mix flour, milk, 4 tablespoons of water, salt and 2 eggs to a pancake batter. Bake 6 pancakes (approx. 24 cm Ø) in an oiled pan.

3. 3

   Mix chopped parsley and 1 egg into the cooled down meat mixture. Fill the pancakes with this mixture, roll them up, cut them diagonally into pieces about 4 cm wide and place them in a flat casserole dish. Mix the whipped cream with the remaining eggs, salt, pepper and nutmeg and pour over the pancakes.

4. 4

   Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for about 20 minutes. In the meantime, wash lettuce and lollo rosso, spin dry and cut into pieces. Clean, wash and dice the peppers.

5. 5

   Mix vinegar, salt, pepper and remaining oil to a salad dressing. Mix paprika, remaining onion cubes and salad in the sauce.

Nutrition Facts

KCAL
660 kcal

CARBS
34 g

FATS
31 g

PROTEINS
13 g