Meat-Filled Crepe Casserole
Nutritional values
(Percentage of daily recommendation)
| Calorie | 590 cal. | (28 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.7 g | (9 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 5.1 mg | (43 %) | ||
| Vitamin K | 34.2 μg | (57 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 14.2 mg | (118 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 91 μg | (30 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 23.3 μg | (52 %) | ||
| Vitamin B₁₂ | 5.5 μg | (183 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 814 mg | (20 %) | ||
| Calcium | 394 mg | (39 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 7.2 mg | (90 %) | ||
| Saturated fatty acids | 14.6 g | |||
| Uric acid | 144 mg | |||
| Cholesterol | 262 mg | |||
| Complete sugar | 7 g |
Ingredients
- For the crepe batter
- 200 grams Pastry flour
- 5 eggs
- 400 milliliters milk
- ½ tsp salt
- 1 Tbsp parsley (chopped)
- For the filling
- 400 grams black Beans (canned)
- 2 red chili peppers
- 2 onions
- 1 garlic clove
- 500 grams Ground beef
- 2 Tbsps Tomato paste
- 1 tsp cornstarch
- 100 milliliters Beef broth (as needed)
- 3 Tbsps vegetable oil (plus more for the baking dish)
- salt
- peppers
- 200 grams Cheese (grated for browning)
Preparation steps
For the crepe batter: Place the flour in a bowl and mix with milk until smooth. Beat in the eggs and salt, cover and let stand 30 minutes.
For the filling: Meanwhile, drain the beans in a colander, rinse and drain well. Rinse the chilies, slit lengthwise, remove the seeds and white ribs and chop. Peel the onions and garlic and chop finely. In a small bowl, stir together the tomato paste and the cornstarch. Heat the oil in a pan and saute the meat until no longer pink. Add the onion, garlic and chilies and saute briefly. Stir in the tomato paste mixture and saute briefly. Pour in the broth and bring to a boil (the sauce should be very thick). Add the beans, reduce to a simmer and stir every 5 minutes. Season with salt and pepper.
Preheat the oven to 200°C (approximately 390°F). Oil a baking dish. Stir the parsley into the pancake batter. Heat some butter in a pan, pour a ladleful of batter into the hot pan, and gently swirl the pan until the batter covers the bottom in a thin layer. Cook over medium heat until lightly browned on the underside. Flip the crepe over and cook until the underside is lightly browned. Repeat with the remaining batter to make 8-12 thin crepes.
Divide the meat sauce and chili bean among the crepes. Sprinkle with 1/3 of the cheese and fold in quarters. Place in the baking dish, slightly overlapping and sprinkle with the remaining cheese. Bake until the cheese has melted and is golden brown, 15-20 minutes.
