Crespelle with Bolognese

Ingredients

Directions

1. 1

   Mix eggs, flour, salt, pepper and milk to a smooth dough. Let the dough swell for about 15 minutes. Peel and finely dice onions. Peel and wash carrots and cut them into small cubes.

2. 2

   Clean, wash and cut the zucchini into small pieces. Heat oil in a pan. Crumble the minced meat in the pan and fry it all around while turning it, remove it. Sauté the vegetables in hot frying fat, season with pepper and paprika.

3. 3

   Add tomato paste and sweat briefly. Add the strained tomatoes, bring to the boil, stir in the stock. Let simmer for 5 minutes at low heat. Add minced meat again. Stir mineral water into the pancake batter.

4. 4

   Heat the clarified butter in portions in a coated pan (26 cm Ø). Bake 8 pancakes from the dough one after the other and keep them warm. Spread the sauce on the pancakes and roll them up.

5. 5

   Cut the rolls into 4 pieces each. Place in a greased casserole dish. Grate the cheese and sprinkle over it. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes.

6. 6

   Serve garnished with thyme.