Stuffed Crespelle in vegetable sauce
easy
90 mins
90 mins
Ingredients
- 100 g Flour
- 2 Eggs (Gr. M)
- 1/4 l Milk
- 7-10 Tbsp salt, white pepper
- 2 Leek sticks (leek)
- 3-4 Carrots
- 2 TABLESPOONS Oil
- 1-2 TEASPOONS clear broth (instant)
- 3-4 Tbsp sauce thickener
- 3-4 Tbsp Fresh cream
- 1 medium onion
- 500 g mixed mince
- 1-2 TABLESPOONS Tomato paste
- 1 TEASPOON Italian herbs
- 2 TEASPOONS butter/margarine
- 2 TABLESPOONS black olives
- 75 g grated parmesan
Directions
- 1
Mix flour, eggs, milk and 1 pinch of salt until smooth. Let the dough swell for about 20 minutes
- 2
Clean or peel, wash and slice the leek and carrots. Sauté both in 1 tbsp. hot oil. Season with salt and pepper. Deglaze with approx. 1/2 l water, bring to the boil and dissolve the stock. Simmer vegetables for about 10 minutes. Thicken sauce and refine with crème fraîche. Season to taste with salt and pepper
- 3
Peel and finely chop the onion. Fry the minced onion in 1 tbsp. hot oil until crumbly. Add onion and fry. Sweat tomato paste briefly. Season with salt, pepper and herbs. Stir in 2-3 tbsp. water if necessary.
- 4
Heat the fat in portions in a coated pan. Bake 2-3 pancakes from the dough one after the other. Spread the minced meat on them, roll them up and cut them into diagonal pieces. Place the crespelle in a large greased baking dish and spread the vegetable sauce around it. Cut olives from the stone. Sprinkle with the cheese. Bake in a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 20-30 minutes
Nutrition Facts
600 kcal
30 g
33 g
41 g
More Delicious Recipes
