This one is not sweet but savory. It's also my mum's best dish!
crepes
My mum's crepes are the best but she doesn't follow any recipe. She mixes eggs, flour and milk until the dough gets the right consistency. I've found a few different recipes online. I was happy with the below recipe, using a mix of gluten free flour.
Servings: 10
Ingredients:
* 200 g flour
* 500 ml semi-skimmed milk
* 2 eggs
* 2 tbsp olive oil (optional)
* 30-50 g unsalted soft butter
* 1 pinch salt
Variations:
* 250 g flour & 4 eggs
* 50 g melted butter instead of olive oil
Stuffing
The base of the stuffing is minced meat (a mix of beef and pork). You can then add anything you like. My mum used to make them either with spinach or with carrots and tomatoes.
Ingredients:
* 800 - 1000 g minced meat (beef & pork)
* 300 - 400 g spinach
* 1 onion (optional)
* Mushrooms (optional)
bechamel sauce
topping
Ingredients:
* Grated cheese (whichever you prefer)
Gluten free:
* Use a mix gluten free flour
* Add a few grams of baking soda and/or xanthan gum
Lactose free:
* Use lactose free milk or oat milk
* Use lactose free butter or margarine
Preparation time: 2 hours
Resting time: 1 hour
Cooking time:
* Crepes: 30-60 minutes
* Stuffed crepes: 20 minutes (approx.)
Oven temperature: 180 C
Cookware:
* Mixer or whisk
* Scale
* 2 bowls
* 2 small cooking pots
* 1 pan
* 1-2 oven pans
* Sieve (optional)
Method:
* Take the butter out of the fridge
Crepes dough
* Prepare all your ingredients:
- 1st bowl: 200 g flour
- 2nd bowl: 2 eggs
* Whisk the eggs in a bowl
* Add 2 tbsp of olive oil
* Add 1 pinch of salt
* Slowly add the flour
* Slowly add the milk until you get the right consistency
* Cover the dough and let it rest 1 hour
Tips:
* Take the butter out of the fridge a few hours before starting cooking the stuffed crepes
* Sieve the flour to avoid lumps
* The crepes dough should be liquid but not too liquid
Crepes cooking
* Put a little bit of butter in the pan
* Once the pan is hot, pour dough in the pan
* Cook the crepe on both sides
Stuffing cooking
* Cut the onions in small pieces
* Caramelize the onions in a bit of butter
* Add the mince meat
* Cook the spinach separately or add them to the meat
Bechamel sauce
* Prepare all your ingredients:
- Bowl: 30 g flour
- 1st pot: 30 g butter cut in dices
- 2nd pot: 500 ml milk
* Melt the butter at very low temperature
* Add the flour
* Whisk for a few minutes until it gets a light golden color
* Remove the pot from the stove and let it rest
* Boil the milk
* Add the milk to the butter, whisking energetically
* Add nutmeg, salt and pepper (to your taste)
* Put the pot back on the stove at low temperature
* Let it cook, whisking continuously
* Stop cooking when the sauce covers a spoon
Tips:
* The pan used to cook the crepes has to be really hot
* The first crepe is rarely sexy
Crepes Stuffing
* Put a line of stuffing in the middle of a crepe
* Roll the crepe
* Put the crepe in an oven pan
* Repeat until your oven pan is full
* Poor the bechamel sauce over the crepes
* Cover the crepes with grated cheese
Stuffed crepes cooking
* Pre-heat the oven at 180C
* Cook the crepes until the cheese has melted
Tips:
* If your crepes haven't turned right, build your stuffed crepes like a la lasagna: one layer of crepes, one layer of bechamel sauce, one layer of stuffing...
* Depending on the quantity you've made, you'll need 1 or 2 oven pans