- 1 tsp. salt
- 1 onion, finely chopped
- 2 clove of garlic, pressed
- 2 tbsp. butter
- a little olive oil
- 100 ml red wine
- 500 g minced meat (beef)
- 250 g chopped tomatoes
- 0.5 bunch basil, finely chopped
- 50 g tomato puree
- oil to cook
- 4 eggs, whisked
- cayenne pepper
- 50 g grated Parmesan
- 700 ml milk
- 2 tbsp. gluten-free flour, e.g. Schär flour
For the meat sauce, sauté the onions and garlic in the hot olive oil, add the meat and brown well, turning constantly. Pour in the red wine and briefly simmer. Stir in the chopped tomatoes and tomato concentrate, season with salt and pepper and a dash of cayenne pepper. Simmer for about 20 minutes. Stir in the basil near the end of the cooking time.
For the crêpes, vigorously stir together all the ingredients and set aside for around 15 minutes.
Meanwhile, for the bechamel sauce, melt the butter in a pan, add the flour and pour in the milk, stirring vigorously all the time. Bring to the boil and season with salt, pepper and nutmeg.
Cook around 8 crêpes through in a non-stick frying pan (depending on the size of the pan). Repeatedly brush the pan with a little oil. Carefully turn the crêpes when the batter separates from the base when the pan is shaken. Stack on a large plate.
Lightly grease the base of a 10 - 12 cm high, round baking tin or oven-proof dish (depending on the size of the crepes). Place a crêpe in first, then alternate layers of the meat and bechamel sauce and crêpes. Sprinkle over a little cheese each time. Top with bechamel sauce and scatter with cheese.
Gratinate in an oven preheated to 200°C for around 20 to 25 minutes.
- 1h 15 Preparation/cooking time: ca. 50m + Bake: ca. 25m
- Servings For 4 people
- Nutrition 852 Kcal