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Vegetarian Crepe Lasagna

Are you a vegetarian? That doesn’t mean you should deprive yourself of moussaka, lasagna or other meaty dishes. Use a wide range of veggies to make a satisfying meal out of vegetarian lasagna. You can bring in another dimension of taste by using lasagna sheets instead of crepes!

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Ingredients Needed for Vegetarian Crepe Lasagna

1 tablespoon vegetable oil
1 red bell pepper, cut into large pieces
1 yellow bell pepper, cut into large pieces
½ zucchini, cut into small chunks
5 mushrooms, cut into quarters
3 eggplants slices, cut into cubes
salt
pepper
⅔ cup tomato sauce
2 garlic cloves
4 rosemary leaves
4 store-bought crepes
3.5 ounces of cheddar cheese, shredded

For the bechamel sauce:

1.75 ounces of butter
1.75 ounces of flour
1 ½ cups of milk
½ teaspoon nutmeg
salt
pepper

How to Make Vegetarian Crepe Lasagna

  1. Make the bechamel sauce:
  2. Heat a saucepan over medium-low heat and start melting the butter. Slowly pour it in the flour while stirring.
  3. Cook the mixture on medium heat for about 6-7 minutes, until it has a light, golden color.
  4. Keep on heat and slowly add the milk, while continuously stirring.
  5. Season with pepper, salt, and nutmeg.
  6. When the sauce has a thick and smooth consistency, you can turn off the heat. Set aside.
  7. Then, heat the vegetable oil in a wok.
  8. Add the red and yellow bell pepper and stir. Cook until they start to soften.
  9. Add the zucchini, mushrooms, and eggplant.
  10. Season with salt and pepper. Continue to cook until the veggies start to soften.
  11. Add the tomato sauce.
  12. Crush the garlic and add it to the wok. Stir and simmer for 5-7 minutes.
  13. Add rosemary leaves and cook for 2 more minutes, then turn off the heat. Set the vegetable mixture aside.
  14. Preheat the oven to 360 degrees F/180 degrees C.
  15. Lay a 8-inch (20 cm) diameter baking pan with parchment paper.
  16. Lay the first crepe on the bottom of the pan.
  17. Add a layer of vegetable mixture, then pour 2-3 tablespoons of bechamel sauce over it.
  18. Continue with 3 more layers of crepes, vegetables mixture, and bechamel sauce.
  19. Top the dish with shredded cheddar cheese.
  20. Bake for 35 minutes.

Bacon Crepe Rolls

Who doesn’t like fried bacon? We sure do! That is why we keep searching for new ways to cook it! Here is a new idea: use crispy bacon to make crepes, roll them and serve them when you have guests you love!

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Ingredients Needed for Bacon Crepe Rolls

1 cup flour
2 eggs
salt
1 tablespoon vegetable oil
⅔ cup milk
18 bacon slices

How to Make Bacon Crepe Rolls

  1. Put the flour in a bowl.
  2. Add the eggs, sprinkle some salt, add one tablespoon of vegetable oil and the milk.
  3. Make a batter using a mixer.
  4. Fry the bacon slices in a skillet without using vegetable oil.
  5. Grease with a drop of vegetable oil another skillet.
  6. Make crepes: put 3 fried bacon slices in the greased skillet and, with a ladle, pour some batter over the bacon.
  7. With this quantity of batter, you’ll make about 6 crepes.
  8. Cut each crepe in 3 strips, around each bacon slice.
  9. Roll each bacon strip and fix it with a toothpick.
  10. Serve the bacon crepe rolls with ketchup.

Pan-Fried Crepe Rolls

When you make crepes, it’s a pity to prepare only one filling! So, make two fillings to satisfy more tastes: one with fresh herbs, and one with hot spices, for the bravest guests! Pan-fry the crepes and serve them with a refreshing dip to balance their taste.

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Ingredients Needed for Pan-Fried Crepe Rolls

⅔ cup flour
salt
3 eggs
⅔ cup milk
2 ounces of feta cheese
2 tablespoons of cream cheese
2 tablespoons of fresh herbs, chopped
1 teaspoon red peppercorns
½ teaspoon pepper oncino flakes
2 tablespoons of breadcrumbs
vegetable oil
1 cucumber, shredded
2 garlic cloves
⅔ cup sour cream

How to Make Pan-Fried Crepe Rolls

  1. Sift the flour and put it in a small bowl. Keep 2 tablespoons for later use.
  2. Add a pinch of salt, 2 eggs, and milk. Keep 2 tablespoons of milk for later use.
  3. Use a vertical mixer or a whisk to blend everything until you make a thin batter.
  4. Heat a few drops of vegetable oil in a skillet and make 4 crepes. Set them aside.
  5. Crumble the feta cheese and add it to a bowl and add the cream cheese over it. Mix with a fork.
  6. Divide the cheese mixture into 2 bowls.
  7. In one, add chopped fresh herbs.
  8. In the other one, add the red peppercorns and pepperoncino.
  9. Fill 2 crepes with herb cheese and 2 with spicy cheese.
  10. Fold the edges of each crepe, then roll them.
  11. Make egg wash by whisking the remaining egg and the remaining milk.
  12. Add the remaining tablespoons of flour in one bowl. Add the egg wash in a second bowl and the breadcrumbs in a third bowl.
  13. Coat each crepe with flour, egg wash, and breadcrumbs.
  14. Heat 2-3 tablespoons of vegetable oil in a skillet and fry the crepes on all sides until golden. Set them aside.
  15. In a separate bowl, mix the shredded cucumber, crushed garlic, salt, pepper, and sour cream.
  16. Serve the crepes with cucumber dip.
How to chiffonade

How to Chiffonade

Whenever we have company, we pay a lot more attention to the visual aspect of the food. If you learn how to chiffonade leafy greens like basil, kale, or spinach, then this technique will add a bit of oomph to your dishes. What is to chiffonade, you ask? I only recently found out, even though

How to Chiffonade Read More »

Crepe Lasagna

Have you ever tried to reinvent your lasagna? You can simply do it by experimenting with the filling, but for a really interesting twist, try to use crepes instead of lasagna sheets. But don’t bother making homemade crepes, if you don’t have the time. The store-bought ones are a good fix for this dish!

Crepe Lasagna Read More »

Ingredients Needed for Crepe Lasagna

vegetable oil
1 red onion, sliced
1 carrot, shredded
2 garlic cloves, slices
14 ounces of minced meat
salt
pepper
1 ½ cups of tomato sauce
rosemary leaves
1 teaspoon butter
4 store-bought crepes
3.5 ounces of low moisture mozzarella, shredded

For the bechamel sauce:

1.75 ounces of butter
1.75 ounces of flour
1 ½ cups of milk
½ teaspoon nutmeg
salt
pepper

How to Make Crepe Lasagna

  1. Heat 2-3 tablespoons of vegetable oil in a skillet.
  2. Add the red onion, mix and cook until it softens.
  3. Add the shredded carrot and stir.
  4. Add the garlic slices and cook until all the veggies soften.
  5. Add the minced meat, salt, and pepper, stir and cook together until the meat is browned and cooked through.
  6. Add 1 cup (255 grams) of tomato sauce and 5-6 fresh rosemary leaves. If needed, add the remaining tomato sauce. Simmer about 5 more minutes. Set aside.
  7. Make the bechamel sauce:
  8. Heat a saucepan over medium-low heat and start melting the butter. Slowly pour it into the flour while stirring.
  9. Cook the mixture on medium heat for about 6-7 minutes, until it has a light, golden color.
  10. Keep on heat and slowly add the milk, while stirring fast and continuously.
  11. Season with pepper, salt, and nutmeg.
  12. When the sauce has a thick and smooth consistency, you can turn off the heat.
  13. Preheat the oven to 360 degrees F/180 degrees C.
  14. Grease with butter an 8-inch (20 cm) diameter baking pan.
  15. Divide the meat mixture into 4 equal quantities.
  16. Lay on the bottom of the pan one crepe.
  17. Add a layer of meat mixture, then pour bechamel sauce over it.
  18. Continue 3 more layers of crepes, meat mixture, and bechamel sauce.
  19. Top the dish with shredded mozzarella.
  20. Bake for 40 minutes.
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