Lasagna Crepe Bake. Recipe ↓
■ INGREDIENTS:
For the crepes:
• milk – 1 cup (240 ml)
• water – 1 cup (240 ml)
• eggs – 2
• all-purpose flour – 1 1/2 cups (190 g)
• neutral oil – 2 tbsp
• salt – 1/2 tsp
For the meat filling:
• ground beef – 14 oz (400 g)
• onion – 1 small, finely diced
• green bell pepper – 1
• red bell pepper – 1/2
• garlic – 2 cloves, minced
• tomato paste – 1 tbsp
• water – 1/2 cup (120 ml)
• paprika – 1 tsp
• black pepper – to taste
• salt – to taste
• olive oil – 1 tbsp
For the béchamel sauce:
• butter – 1 tbsp
• olive oil – 2 tbsp
• all-purpose flour – 2 tbsp
• milk – 2 cups (480 ml)
• salt – to taste
• black pepper – to taste
For the top:
• shredded mozzarella cheese
■ HOW TO COOK:
1. In a bowl, whisk together milk, water, eggs, flour, oil, and salt until smooth.
2. Heat a non-stick pan over medium heat and lightly grease it. Pour in a thin layer of batter and swirl to spread evenly.
3. Cook the crepes one by one until lightly golden on both sides. Try not to make them too thick. You should get about 7-8 crepes.
4. For the filling, heat olive oil in a pan over medium heat. Add onion and garlic and cook for 2-3 min.
5. Add ground beef and cook until browned, breaking it apart as it cooks.
6. Add finely diced peppers and cook another 4-5 min until softened.
7. Stir in tomato paste, paprika, salt, and black pepper. Pour in water, cover, and simmer for 5 min.
8. For the béchamel sauce, melt butter and olive oil in a saucepan over medium-low heat.
9. Add flour and whisk for 1 min. Slowly pour in milk while continuously whisking until smooth and slightly thickened.
10. Season with salt and black pepper, then remove from heat.
11. Spread a little béchamel sauce on the bottom of a baking dish.
12. Add one crepe, then béchamel sauce, then meat filling. Repeat the layers until everything is used.
13. On the final crepe, spread béchamel sauce and top generously with shredded mozzarella.
14. Bake at 350°F (180°C) for 20-25 min until the cheese is melted and golden.
■ INFO (approx.):
Prep: 25 min Cook: 55 min
Serves: 5-6
~590 kcal | 28 g protein | 32 g fat | 45 g carbs (per serving)
#cooking #food
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■ INGREDIENTS:
For the crepes:
• milk – 1 cup (240 ml)
• water – 1 cup (240 ml)
• eggs – 2
• all-purpose flour – 1 1/2 cups (190 g)
• neutral oil – 2 tbsp
• salt – 1/2 tsp
For the meat filling:
• ground beef – 14 oz (400 g)
• onion – 1 small, finely diced
• green bell pepper – 1
• red bell pepper – 1/2
• garlic – 2 cloves, minced
• tomato paste – 1 tbsp
• water – 1/2 cup (120 ml)
• paprika – 1 tsp
• black pepper – to taste
• salt – to taste
• olive oil – 1 tbsp
For the béchamel sauce:
• butter – 1 tbsp
• olive oil – 2 tbsp
• all-purpose flour – 2 tbsp
• milk – 2 cups (480 ml)
• salt – to taste
• black pepper – to taste
For the top:
• shredded mozzarella cheese
■ HOW TO COOK:
1. In a bowl, whisk together milk, water, eggs, flour, oil, and salt until smooth.
2. Heat a non-stick pan over medium heat and lightly grease it. Pour in a thin layer of batter and swirl to spread evenly.
3. Cook the crepes one by one until lightly golden on both sides. Try not to make them too thick. You should get about 7-8 crepes.
4. For the filling, heat olive oil in a pan over medium heat. Add onion and garlic and cook for 2-3 min.
5. Add ground beef and cook until browned, breaking it apart as it cooks.
6. Add finely diced peppers and cook another 4-5 min until softened.
7. Stir in tomato paste, paprika, salt, and black pepper. Pour in water, cover, and simmer for 5 min.
8. For the béchamel sauce, melt butter and olive oil in a saucepan over medium-low heat.
9. Add flour and whisk for 1 min. Slowly pour in milk while continuously whisking until smooth and slightly thickened.
10. Season with salt and black pepper, then remove from heat.
11. Spread a little béchamel sauce on the bottom of a baking dish.
12. Add one crepe, then béchamel sauce, then meat filling. Repeat the layers until everything is used.
13. On the final crepe, spread béchamel sauce and top generously with shredded mozzarella.
14. Bake at 350°F (180°C) for 20-25 min until the cheese is melted and golden.
■ INFO (approx.):
Prep: 25 min Cook: 55 min
Serves: 5-6
~590 kcal | 28 g protein | 32 g fat | 45 g carbs (per serving)
Your girlfriznd is lucky 🙂🩷
Looks wonderful 👍
This looks so fun to make and I'm sure it's super tasty. Also…..
COME TOGETHER, RIGHT NOOW….over me.
Wow wow wow
La claque alimentaire ❤❤❤
The song choice >>>
It looks like “Kayseri yaglama”