Crepe A La Nadine

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• 2 cups milk
• 2 cups flour
• 1 egg
• 3 teaspoons butter
• 2 cups milk
• 2 tablespoons flour
• 150 g parmesan cheese (grated)
• 50 g mozzarella cheese (grated)
• 200 g roast beef
• 2 chopped onions
• 2 chopped green peppers
• 1 tablespoon vegetable oil

Recipe

• 1 for the crepes:.
• 2 heat a pan.
• 3 mix the milk, flour and eggs.
• 4 heat 1/4 tsp butter in the pan.
• 5 put a small amount of the mixture (the size of an espresso cup or 1/4 a normal cup) in the pan and cook until the mixture is solid and gets a light brownish color, then flip it and cook until the other side gets the same color. immediately remove crepe from heat.
• 6 repeat process (each time adding 1/4 tsp butter to the pan before cooking the mixture).
• 7 for the filling and the sauce:.
• 8 fry the onions and the peppers with the oil until the onions turn slightly orange then remove from heat.
• 9 mix the milk and flour in the blender.
• 10 cook mixture in a pot and stir constantly.
• 11 when mixture begins getting thicker, add the parmesan cheese. stir constantly until cheese melts, then remove immediately from heat.
• 12 leave out about 1/2 a cup from the cheese mixture to add on top later.
• 13 add the roast beef and salami and the prepared onions and green peppers to the mixture.
• 14 fill each crepe with a full tablespoonful of the filling. roll it tightly and place in a flat casserole.
• 15 spread the remaining cheese mixture over the casserole and sprinkle the mozzarella inches.
• 16 cook for about an hour or until the top turns red.