Crespelle with vegetable sauce

Name: Crespelle with vegetable sauce
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 2 Eggs (size M); 100 g Flour; 225 ml Milk; 1 Garlic clove; 1 Onion; 2 TABLESPOONS Oil; 600 g minced lamb; 1-2 TABLESPOONS Tomato paste; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON dried Italian herbs; 30 g black olives; 275 g Carrots; 2 Leek sticks (leek; approx. 300 g); 3 TABLESPOONS Whipped cream; 1 package fix for carrot-leek vegetables à la crème; 3 TABLESPOONS Mineral water; 25 g Butter or margarine; 75 g grated medieval Gouda cheese; 7-10 Tbsp fresh herbs

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

2 Eggs (size M)
100 g Flour
225 ml Milk
1 Garlic clove
1 Onion
2 TABLESPOONS Oil
600 g minced lamb
1-2 TABLESPOONS Tomato paste
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON dried Italian herbs
30 g black olives
275 g Carrots
2 Leek sticks (leek; approx. 300 g)
3 TABLESPOONS Whipped cream
1 package fix for carrot-leek vegetables à la crème
3 TABLESPOONS Mineral water
25 g Butter or margarine
75 g grated medieval Gouda cheese
7-10 Tbsp fresh herbs

Directions

1
For the pancake batter, whisk eggs, flour and milk to a smooth batter. Cover and let it swell for about 30 minutes. In the meantime peel garlic and onion. Chop the onions finely, press the garlic through a garlic press. Heat the oil in a pan. Fry the minced meat, garlic and onions.
2
Fry the tomato paste in the pan. Season with salt, pepper and dried herbs and remove from the pan. Cut the olives from the stone in narrow cracks. Clean and wash the carrots and leek. Cut carrots into rhombs and leek into rings. Bring 1/4 litre of water to the boil, add vegetables and cook covered over a low heat for about 10 minutes. Add cream, stir in the contents of the bag with cream powder and bring to the boil again. Cover and continue cooking for about 5 minutes. Mix mineral water and pancake batter. Heat some fat in a pan and bake 3-4 thin pancakes one after the other, turning them over. Spread the mince mixture on the pancakes, roll them up and cut them diagonally into 4 pieces. Carefully put into an ovenproof dish.
3
Cover and continue cooking for about 5 minutes. Mix mineral water and pancake batter. Heat some fat in a pan and bake 3-4 thin pancakes one after the other, turning them over. Spread the mince mixture on the pancakes, roll them up and cut them diagonally into 4 pieces. Carefully put into an ovenproof dish. Arrange vegetables and sauce around the rolls and sprinkle with olives and cheese. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for 20-30 minutes. Serve sprinkled with fresh herbs and garnished as desired