SAVORY BEEF & CHEESE LAYERED CREPES

Savory Beef & Cheese Layered Crepes image

I love crepes and thought one night why not make crepes lasagna style. My husband loved this so much and wants it at least once a week. The variations are endless.

Provided by barbara lentz

Categories Beef

Time 1h

Number Of Ingredients 23

Ingredients

CREPES
1 1/2 c flour
1 tsp salt
1 Tbsp sugar
3 eggs
1 1/2 c milk
2 Tbsp butter melted
CLASSIC MORNAY SAUCE
2 Tbsp heavy cream
1 large egg yolk
2 Tbsp each butter and flour
1 c milk
1/2 c gruyere cheese
pinch nutmeg, salt and pepper
BEEF & CHEESE FILLING
1 medium onion diced
4 clove garlic minced
1 lb ground beef
8 oz can tomato sauce
1 Tbsp tomato paste
1 c grated cheddar cheese
1/2 c shredded parmesan cheese
fresh parsley chopped for garnish

Steps:

1. For the Crepes: Mix the flour, salt, & sugar in a bowl. In a separate bowl break the eggs and whisk until mixed well. Add to the flour mixture. Add the milk and butter and mix well. In a 8 or 10 inch skillet or crepe pan add oil to cover the bottom. Pour in some of the crepe batter swirling the pan to completely cover the bottom. Let cook until set on the bottom then flip the crepe and cook 30 seconds than lay the crepe out onto parchment paper. Continue with the rest of the crepe dough. You should have 4 crepes. Set aside
2. Mornay Sauce: Whisk together the egg yolk and cream. Set aside In a saucepan add the butter and let it melt. Stir in the flour and whisk until browned. Cook on low heat for about 2 minutes. Slowly whisk in the milk until the sauce is creamy and thickened. Remove from heat and add the egg yolk and cream mixture. Whisk until well incorporated. Stir in the cheese 2 tbsp at at time until it is melted and smooth. Add nutmeg and salt and pepper. Set aside.
3. Filling: Add a little oil to a skillet. Add the onion and garlic and saute 4 minutes. Add the ground beef breaking it up and cook until meat is done. Drain. Stir in the tomato sauce and tomato paste. Cook until warmed through.
4. To assemble the dish Preheat oven 350 degrees. Get a baking dish big enough to fit the crepes. I used a pie pan. Spray with cooking spray and add one crepe. Top the crepe with 1/3 of the beef mixture, then 1/3 of the cheddar cheese then 1/4 or the Parmesan cheese. Top with 1/4 or the Mornay sauce. Add another crepe. Top with beef, cheddar, parm and mornay again. Add another crepe and top with beef, cheddar , parm and mornay. Add the final crepe and pour remaining Mornay sauce on top and then sprinkle the remaining Parmesan cheese. Bake for 25 to 30 minutes. Top with chopped Parsley and cut into pieces to serve,