Name: Crespelle with Meat, Mushroom & Béchamel Sauce
Cook time: 1 h 30 min
Ingredients: 2 Tbsp chopped parsley (for garnish); some slices young-mature gouda cheese; 250 g ground beef; 250 g ground pork; 200 g cremini mushrooms; 1 medium onion; 2 Tbsp tomato paste; 150 g tomatoes; 1/2 tsp salt; 1/4 tsp pepper; 1/4 tsp smoked paprika; 2 Tbsp vegetable oil; 2 Tbsp butter (unsalted); 20 g flour; 450 ml lukewarm milk (do not use low-fat or nonfat); 25 g young-mature gouda cheese; a pinch of salt; a pinch of white pepper; a pinch of nutmeg; 120 g flour; 3 egg; 150 ml milk; 1/2 tsp salt; 25 g melted butter (unsalted)

Crespelle with Meat, Mushroom & Béchamel Sauce

Recipe by StephanieCourse: main courses, beef & porkCuisine: France, ItalyDifficulty: Medium

Servings

servings

Prep timeminutes

Cooking time

hour

minutes

Total timeminutes

Ingredients

2 Tbsp chopped parsley (for garnish)
some slices young-mature gouda cheese
250 g ground beef
250 g ground pork
200 g cremini mushrooms
1 medium onion
2 Tbsp tomato paste
150 g tomatoes
1/2 tsp salt
1/4 tsp pepper
1/4 tsp smoked paprika
2 Tbsp vegetable oil
2 Tbsp butter (unsalted)
20 g flour
450 ml lukewarm milk (do not use low-fat or nonfat)
25 g young-mature gouda cheese
a pinch of salt
a pinch of white pepper
a pinch of nutmeg
120 g flour
3 egg
150 ml milk
1/2 tsp salt
25 g melted butter (unsalted)

Steps

Filling: Chop finely the onion. Dice the tomatoes and slice the cremini mushrooms; set aside. Heat oil in heavy large pan over medium heat. Add and cook the ground meat for about 8-10 mins. Add the chopped onion and sauté for 3 minutes. Add the mushrooms and tomato paste. Cook until tender, stirring occasionally for about 5 minutes. Reduce heat to medium. Add the diced tomatoes and cook until tomatoes are soft. Season with salt, pepper, smoked paprika.
Béchamel Sauce: Melt butter in large saucepan over medium heat. Add flour and stir 3 minutes (do not brown). Gradually whisk in the lukewarm milk. Simmer until sauce slightly thickens, then add the cheese. Stir occasionally for about 5 minutes. Season with salt, pepper and nutmeg. Cool to lukewarm, about 30 minutes.
Crespelle: In a large mixing bowl, add all the crespelle ingredients ( flour, eggs, milk, salt and melted butter). Mix all together until well-combined and there is no lump. Let the batter rest for 5 minutes. Heat 20-24 cm diameter nonstick skillet over medium-high. Brush with some melted butter. Pour a ladle of batter into skillet and swirl to coat bottom evenly. Cook until the top appears dry and loosening sides of the crepe. Turn and cook until brown spots appear on second side, about 30 seconds. Turn crepe out onto plate. Repeat with remaining batter.
Preheat oven to 200°C. Spread the sauce slightly on the surface of a baking dish. Place 4 crepes over it and add the filling mixture in center of each crepes. Add and spread 2 tablespoons sauce over the filling. Roll up/close the crepes and cover the top with some gouda cheese.
Bake in the preheated oven until crepes are heated through and top is golden brown for about 25-30 minutes. Sprinkle with some fresh parsley. Serve immediately.

Crespelle with Meat, Mushroom & Béchamel Sauce