Crepe Stack Bake
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 30 min.
Ready in
Ingredients
for
4
- For the filling
- 2 onions (finely chopped)
- 2 garlic cloves (finely chopped)
- 4 Tbsps olive oil
- 2 Bell pepper (red and yellow, sliced)
- 1 Zucchini (sliced)
- 2 cups ground Meat
- 1 Tbsp tomato puree
- 1 ¼ cups canned Tomatoes
- 2 Tbsps fresh Fresh herbs (oregano and thyme)
- 1 Tbsp parsley (chopped)
- ¾ cup Emmentaler cheese (grated)
- parsley (to garnish)
Preparation steps
1.
Mix together the flour, milk, eggs, 175 ml water and a pinch of salt. Steep for around 20 minutes.
2.
Fry half the onions and garlic in 2 tbsp hot oil and then add the peppers and the courgette and fry for a further 3-4 minutes. Season with salt and ground black pepper.
3.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and line a baking tray with grease-proof paper.
4.
Fry the remaining onion and garlic in the remaining oil and add the meat. Stir in the tomato puree and the tinned tomatoes and braise for a further 10 minutes without a lid on. Stir in the herbs and season with salt and ground black pepper.
5.
Bake 16 small, thin pancakes from dough (approx. 15 ?) and place 4 on the prepared baking tray. Spread each pancake with some of the meat sauce and the vegetables. Place another pancake on top and continue like this until all the ingredients are used up. Sprinkle with cheese and bake for 25 minutes until golden brown. Arrange on plates and serve garnished with parsley.
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