For Internal Mortar
- 350 grams of ground beef
- 1 onion Half red, yellow, green pepper
- 1 tablespoon tomato paste
- 1 tablespoon of butter
- 1 glass of hot water (150 ml) some parsley
- One teaspoon each of salt, paprika, black pepper
- Cheddar cheese
- 3 eggs
- 2 cups of milk
- 2 cups flour
- Half a teaspoon of oil a teaspoon of salt
For the bechamel sauce
- 1.5 tablespoons of butter
- 2 tablespoons of flour
- 2.5 cups of milk
- Salt and a little nutmeg
For internal mortar; heat the pan. Add a little oil and add the minced meat and fry it. Let’s add butter and onion on it and continue frying. Let’s add the peppers, tomato paste and spices and fry a little more. Add the water and then the parsley, cook a little and take it off the stove.
For the crepe; Mix eggs, milk and oil with a whisk. Add flour and salt and mix until smooth. Heat the pan. Pour very little oil. Pour the prepared mixture into the pan. Cook both sides. Do the same until the mixture is gone. This size will make 6-7 crepe.
For the bechamel sauce; Fry the flour with butter. Add the milk, salt and nutmeg. Cook until it thickens. Pour a ladle of bechamel sauce into a round bowl and spread. Put on a crepe. Put the minced meat. Add bechamel sauce and cheddar cheese. Repeat this 6 times. Put the last crepe and top it with bechamel sauce and cheddar cheese. Bake in the oven at 180 degrees until the top and bottom are browned. Enjoy your meal.