Bolognese-Stuffed Crêpe Casserole

Name: Bolognese-Stuffed Crêpe Casserole
Ingredients: 2 None eggs; 3/4 cup all-purpose flour; 1 cup 2% or whole milk; 3 tbsp vegetable oil; 1 lb ground beef; 1 None onion, diced; 1 oz thyme, leaves chopped + a few sprigs for garnish; 2 None carrots, peeled and finely chopped; 1 None zucchini, chopped; 1 - 13.5 oz can chopped tomatoes; 1 cup vegetable stock; 1/2 cup mineral water; 2 oz Parmesan cheese, grated; 2 oz mozarella cheese, sliced

14 ingredients

4 steps

Ingredients

2 None eggs
3/4 cup all-purpose flour
1 cup 2% or whole milk
3 tbsp vegetable oil
1 lb ground beef
1 None onion, diced
1 oz thyme, leaves chopped + a few sprigs for garnish
2 None carrots, peeled and finely chopped
1 None zucchini, chopped
1 - 13.5 oz can chopped tomatoes
1 cup vegetable stock
1/2 cup mineral water
2 oz Parmesan cheese, grated
2 oz mozarella cheese, sliced

Directions

1

Whisk together eggs, flour and milk. Season, cover and chill for 15 mins.
2

For the bolognese filling, heat 1 tbsp oil, add ground beef and onion and cook until meat is browned. Add chopped thyme, carrots and zucchini and cook, stirring, for 1 min. Add tomatoes and stock, bring to a boil then reduce heat and simmer for 15 mins.
3

Meanwhile, add mineral water to batter. Heat a little of remaining oil in a frying pan, add a ladle of batter and swirl to coat the bottom of the pan. Once the underside is golden, flip over and cook other side until golden. Repeat with remaining oil and batter until you have 8 crepes.
4

Preheat oven to 400°F. Fill each crepe with bolognese, roll up then halve. Arrange in a baking dish, sprinkle with cheese and bake for 15-20 mins. Garnish with reserved thyme.