Crespelle alla Bolognese

Ingredients for 4 servings:

• 60 g flour
• 1 pinch of salt
• ⅛ liter milk
• 4 eggs
• 30 g butter
• 1 onion(s)
• 20 g butter
• 1 garlic clove(s)
• 400 g minced meat, mixed
• 1 small can of tomatoes, peeled (400 g)
• 40 g butter
• 40 g flour
• ½ liter of milk
• 40 g Parmesan
• salt and pepper
• nutmeg

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

For the crespelle, put 60g flour, 1/8 l milk, 4 eggs, 30g butter and a pinch of salt in a bowl and mix everything into a batter. Then fry this in batches in a pan to make crespelle (pancakes). For the minced meat filling, peel and dice 1 onion and 1 garlic clove and sauté in hot fat until translucent. Add 400g minced meat, 1 small can of peeled tomatoes with their liquid and season with salt and pepper. Cook in a saucepan over low heat for 20 minutes. For the béchamel sauce, heat 40g butter and sauté 40g flour in it. Add ½ l milk and simmer over low heat for 10 minutes. Stir occasionally with a whisk. Season the sauce with salt and nutmeg. Spread the crespelle with the minced meat, roll them up and place them side by side in a dish. Pour the béchamel sauce over the top and sprinkle with Parmesan cheese. Bake in a preheated oven at 170°C for about 15-20 minutes.