I used those savory crepes with three kinds of flour and herbs which give a special touch to this dish, but you can use any other savory crepes, even tortillas.
And here's what you'll need to make 4 servings:
for the filling:
for the bechamel sauce:
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Directions:
- First, prepare the crepes. You can use this recipe here.
- Meanwhile, prepare the filling as well.
Put oil in a pan and add finely chopped onions. Cook, stirring often, until soft. Then, add finely minced garlic, and after 10-15 seconds add the meat as well. Season with some salt.
You can use any kind of meat: beef, pork, chicken, lamb... This time I used some pork. - When meat is done, add tomato sauce and seasonings, simmer for a minute or two and remove from fire.
- Put some filling on a pile on each crepe. Top with some grated cheese. Use just half of the cheese and save the other half to top at the end.
Fold the crepe from left and from the right towards the center (as shown in photos below), then roll it tightly.
Arrange rolled crepes into a lightly greased baking pan, leaving no space between them.
5. Now, prepare the bechamel sauce. I wouldn't recommend you to make it ahead as it thickens really quickly and it will be hard to spread it.
So, melt butter into a pot. Add flour and fry it, stirring constantly until it starts getting yellowish color. Do not let it burn as it will be bitter and inedible.
Pour the milk in and stir well to make the mixture homogeneous and free of lumps. Remove from fire and season with some salt and pepper to taste.
6. Spread the bechamel on top of the crepes, then sprinkle with the remaining cheese.
7. Bake into a preheated oven at 200°C until golden-brown on top.
Serve with your favorite salad or with some spring onions.
We love it with some mayo (a lot of it)... :)