Crêpes Stuffed with Minced Meat and Cheese Sauce
Delicious savory pancakes, stuffed with minced meat and cheese sauce au gratin, a real delight to try in an emergency.
Ingredients :
For the pancake batter
6 eggs
1 liter of whole milk
500g T45 flour
Zest of a lemon
1/2 cup salt
1 case sugar
2 cases of melted butter
For the sweet filling
Nutella or other spread or jam.
For the savory filling
Minced meat
Salt, pepper, pinch of cinnamon, hor spices (4 spices)
1 chopped onion
1 case of chopped parsley
3 cases of sunflower oil + 1 tsp butter
1/2 can of mushrooms cut into small pieces
1 box Philadelphia cheese
15 cl fresh cream
1 square of spreadable cheese (melted)
grated mozzarella
Cheese shavings
Preparation :
Put all the ingredients in a hollow container.
Mix for a few minutes, cover and leave to stand for 2 hours at room temperature.
Heat a very lightly buttered non-stick pan with a brush.
Pour a ladle of batter, spread over the entire surface of the pan.
Cook on low heat on both sides, once golden put it on a plate.
Butter the pan after each cooking.
For the savory garnish: Brown the mushrooms in oil and butter, add the onion, let sweat for a few minutes then incorporate the meat, spices and parsley.
Mix, then add a tea glass of water, cover and simmer until the meat is cooked and the water has evaporated.
Introduce the square of cheese, the Philadelphia, the cream, the mozzarella, mix.
Stuff the pancakes, roll them up, place them in an ovenproof dish, sprinkle the surface of the pancake rolls with shavings of cheese, bake for a few minutes just long enough to melt the cheese.
