Crepe Lasagna
Red Sauce:
- 1/4 cup oil
- 4 cloves garlic (minced)
- 1 piece medium sized onion (chopped)
- 1 piece green bell pepper (diced)
- 500 grams ground beef
- ¼ kilo ham (chopped)
- 1 ½ cup tomato sauce
- 2 tablespoons catsup
- 2 pieces bay leaf
- salt and pepper (to taste)
Béchamel Sauce:
- 1/2 cup butter
- 1/2 cup MAYA All-Purpose Flour
- 3 cups fresh milk
- 1/2 cup all-purpose cream
- 1/4 cup parmesan cheese
- pinch of nutmeg
- salt and pepper (to taste)
- mozzarella (grated, for topping)
- cheddar cheese (grated, for topping)
Crepe:
- 5 pieces (275g eggs)
- 5 tablespoons (50g melted butter)
- 2 cups (450g fresh milk)
- 1 package MAYA Original ʽFluffy n’ Tastyʼ Hotcake Mix 250g
For Red sauce:
Heat oil in a large pot, sauté garlic, onion, green bell pepper until soft.
- Add ground beef and ham, cook until the ground turns brown.
- Add tomato sauce, catsup, and bay leaves. Bring to boil, then simmer until the meat is tender. Season to taste. Set aside.
For Béchamel sauce:
Melt butter in a medium-sized pot, once melted, add flour and stir until smooth. Cook for about 6 to 7 minutes, or until the color becomes light, golden sandy.
- Add slowly add milk, until the mixture becomes smooth, then add all-purpose cream and parmesan cheese. Mix well and bring to boil. Cook for 8 to 10 minutes with continuous stirring, then remove from heat.
- Season with nutmeg, salt and pepper. Set aside.
For Crepe:
Mix all ingredients in a bowl until well blended and smooth.
- Pour ¼ cup crepe mixture onto pre-heated teflon coated pan or flat skillet, tilt pan from side to side to cover the pan.
- Cook until set. Set aside.
