Crespelle with Bolognese
easy
75 mins
75 mins
Ingredients
- 2 Eggs (size M)
- 100 g Flour
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 125 ml Milk
- 2 Onions
- 2 Carrots
- 1 (approx. 200 g) Courgette
- 1 TABLESPOON Oil
- 400 g mixed minced meat
- 7-10 Tbsp Sweet peppers
- 1 TEASPOON Tomato paste
- 250 g strained tomatoes
- 1 TEASPOON Instant vegetable stock
- 125 ml Mineral water
- 20 g clarified butter
- 50 g Parmesan cheese
- 50 g grated pizza cheese
- 7-10 Tbsp Grease
Directions
- 1
Mix eggs, flour, salt, pepper and milk to a smooth dough. Let the dough swell for about 15 minutes. Peel and finely dice onions. Peel and wash carrots and cut them into small cubes.
- 2
Clean, wash and cut the zucchini into small pieces. Heat oil in a pan. Crumble the minced meat in the pan and fry it all around while turning it, remove it. Sauté the vegetables in hot frying fat, season with pepper and paprika.
- 3
Add tomato paste and sweat briefly. Add the strained tomatoes, bring to the boil, stir in the stock. Let simmer for 5 minutes at low heat. Add minced meat again. Stir mineral water into the pancake batter.
- 4
Heat the clarified butter in portions in a coated pan (26 cm Ø). Bake 8 pancakes from the dough one after the other and keep them warm. Spread the sauce on the pancakes and roll them up.
- 5
Cut the rolls into 4 pieces each. Place in a greased casserole dish. Grate the cheese and sprinkle over it. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes.
- 6
Serve garnished with thyme.
Nutrition Facts
610 kcal
28 g
39 g
37 g
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