for Dinner
4 servings
Time to prepare: 55 minutes
Difficulty: Difficult
Ingredients |
1 1/2 lbs. ground lean beef, crumbled
1/2 lb. mushrooms, sliced
1 medium onion, finely chopped
2 Tbsp. butter or margarine
1 clove garlic, minced
1 tsp. salt
1/2 tsp. dried basil leaves
1/4 tsp. ground cinnamon
1 large can (15oz.)tomato sauce
1/2 cup dry red wine or beef broth
16 crepes (recipe follows)
1 1/2 cups shredded Cheddar cheese
Cream Sauce (recipe follows)
Crepes: In blender container combine 1 cup all-purpose flour, 3/4 cup water, 2/3 cup milk, 3 eggs, 2 Tbsp. salad oil, and 1/4 tsp. salt. Whirl at high speed until well combined. Cover and refrigerate at least 1 hr. Makes 16 crepes, using a lightly
oiled 6-inch pan.
|
Directions |
In a large frying pan brown ground beef, mushrooms, and onions in butter. Spoon off excess fat.
Mix in garlic, salt, basil, cinnamon, tomato sauce, and wine or broth.
Bring to boiling. Cover Reduce heat, and simmer 15 min Uncover. Cook, stirring occasionally, until sauce thickens slightly, about 5 min.
Using 4 crepes for each serving, layer crepes and meat sauce, stacking in a large, greased, shallow baking pan or individual bakers, sprinkling each layer with about 1/2 Tbsp. of the cheese. Reserve 1/2 cup cheese for garnish. (Top layer should be meat sauce and cheese.)
Spoon Cream Sauce over top of each stack of crepes. Sprinkle with
remaining cheese.
Bake at 400°F until heated through, 20 to 25 min.
Cream Sauce: Melt 1 Tbsp. butter or margarine in a medium saucepan, Stir in 1 Tbsp. all-purpose flour, 1/4 tsp. salt, and a dash of nutmeg. Cook
until bubbly. Remove from heat. Stir in 1 cup milk. Then cook, stirring
constantly, until thickened. Stir in 2 Tbsp. grated Parmesan cheese until melted.
|
|
