Crespelle au gratin

Name: Crespelle au gratin
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 4 Eggs (size M); 250 ml Milk; 7-10 Tbsp Salt; 200 g Flour; 1 knife tip Baking Powder; 2 medium-sized onions; 3 TABLESPOONS Oil; 1 TABLESPOON Tomato paste; 750 g chunky tomatoes; 400 g small mushrooms; 1 TABLESPOON Flour; 200 ml Milk; 1 TEASPOON Instant vegetable stock; 150 g Gorgonzola cheese; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Sugar; 2 TABLESPOONS clarified butter; 1 collar Basil; 7-10 Tbsp Grease

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

4 Eggs (size M)
250 ml Milk
7-10 Tbsp Salt
200 g Flour
1 knife tip Baking Powder
2 medium-sized onions
3 TABLESPOONS Oil
1 TABLESPOON Tomato paste
750 g chunky tomatoes
400 g small mushrooms
1 TABLESPOON Flour
200 ml Milk
1 TEASPOON Instant vegetable stock
150 g Gorgonzola cheese
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
7-10 Tbsp Sugar
2 TABLESPOONS clarified butter
1 collar Basil
7-10 Tbsp Grease

Directions

1
Mix eggs, milk, 1 pinch of salt, flour and baking powder with a whisk to a smooth dough. Cover and let it swell for about 15 minutes. Peel and finely dice the onions. Heat 1 tablespoon of oil in a saucepan. Fry half of the onions in it. Add tomato paste and sauté briefly.
2
Add tomatoes and simmer at low heat for about 10 minutes. Clean, clean and halve the mushrooms. Heat 2 tablespoons of oil in a large frying pan, fry the mushrooms in it. Dust with flour and sauté briefly. Add milk and 150 ml water, bring to the boil and stir in broth. Dice the gorgonzola and melt in the sauce while stirring. Season to taste with salt, pepper and nutmeg. Season tomato sauce with salt, pepper and sugar. Heat clarified butter in portions in a pan (19-20 cm Ø). Bake 8 pancakes from the dough one after the other. Wash the basil, dab dry and put aside a little to garnish. Spread some tomato sauce on a pancake.
3
Season tomato sauce with salt, pepper and sugar. Heat clarified butter in portions in a pan (19-20 cm Ø). Bake 8 pancakes from the dough one after the other. Wash the basil, dab dry and put aside a little to garnish. Spread some tomato sauce on a pancake. Sprinkle some basil over it. Roll up the pancakes. Repeat for the other pancakes. Put the rest of the tomato sauce in a greased pan and place the pancakes on top. Spread mushroom gorgonzola sauce over it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 15 minutes. Garnish with basil
4
Roll up the pancakes. Repeat for the other pancakes. Put the rest of the tomato sauce in a greased pan and place the pancakes on top. Spread mushroom gorgonzola sauce over it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 15 minutes. Garnish with basil