Ingredients
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Eggs – 2
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Wheat Flour – 6 ⅔ oz (190 g)
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Salt – to taste
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Yellow Onions – 1
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Tomato Paste – 3 tbsp
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Spinach – 7 oz (200 g)
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Tomato Sauce – 10 fl oz (295 ml)
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Mozzarella – 7 oz (200 g)
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Milk – 13 ½ fl oz (400 ml)
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Sunflower Oil – 4 tbsp
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Beef – 10 ½ oz (300 g)
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Garlic – 3 cloves
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Water – 7 ½ fl oz (200 ml)
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Ground Black Pepper – to taste
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Ricotta – 5 ¼ oz (150 g)
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Tomatoes – 2
Recipe
Learning how to make crepes is only half the battle: the potential of the dish does not end there. After that, you can stuff the crepes with a variety of fillings, make a cake, or prepare a two-flavor crepe casserole. We chose the last option and did not regret it.
Bright, juicy, satisfying, and fantastically tender, this two-flavor crepe casserole is somewhat similar to cannelloni yet even more delicate. The fillings are also very unique: spicy spinach with ricotta and meat bolognese. This majestic tandem will definitely delight you; although the tastes are very different, together they create an exceptional ensemble.
Steps
1
Done
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2
Done
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3
Done
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4
Done
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5
Done
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Of course, the fillings can be different. The alternation of meat and creamy flavors showed excellent results, but a casserole can also be sweet. Try making crepes with mascarpone and pear or with an assortment of fruits. Let our recipe be the starting point of your culinary experiments.
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