About this recipe:Veal, beef and chicken are used to fill homemade crepes. If you don't particularly like veal, substitute in any other meat, to your preference. Serve with a crisp green salad and crusty garlic bread.
1 tablespoon melted butter
60g plain flour
1/4 teaspoon salt
115g veal, processed in a food processor until minced
115g chicken, processed in a food processor until minced
225g minced beef
1 tablespoon finely chopped fresh parsley
40g Parmesan cheese, grated
1/2 teaspoon salt
1 dash ground black pepper
1 dash ground nutmeg
2 tablespoons plain flour
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon ground nutmeg
900g tomato pasta sauce
450g mozzarella cheese, grated
4 tablespoons grated Parmesan cheese
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To Make Crepes: In a medium bowl beat eggs thoroughly, then add milk and butter. Beat in flour and salt until smooth. (Note: Batter is best if left to set for 1/2 hour before using). Brown crepes in a medium hot frying pan, making them 15 to 20cm in diameter. Set aside.
To Make Meat Filling: Brown veal, chicken and beef in butter in a large frying pan over medium high heat. Stir in the parsley, cheese, salt, pepper and nutmeg. Let cool.
Preheat oven to 190 C / Gas 5.
To Make White Sauce: In a small saucepan over medium heat, cook flour and butter together for 1 minute. Stir in salt, pepper and nutmeg, then stir in milk and continue to cook until thick.
Spread 1/2 of the pasta sauce in the bottom of a 23x33cm or similar sized baking dish. Spoon meat mixture into prepared crepes, folding over all sides of crepe to form palm-sized bundles. Place filled crepes, seam side down, in baking dish. Cover with remaining pasta sauce and pour white sauce over all. Cover with mozzarella cheese and top with Parmesan cheese.
Bake in the preheated oven for 20 to 30 minutes or until cheese is bubbly and brown around the edges. Serve hot.
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