Turkish Style Crepe Lasagna
Ingredients
Crepe batter
- 2 large eggs
- 2 cups milk
- 1/2 cup water
- 1/4 cup vegetable oil (approximately)
- about 1.5 cups flour or slightly more
- 2 teaspoons salt
Meat mixture
- 400 grams ground meat
- 1 large onion
- 3 green peppers
- 1 red pepper
- 1/2 tablespoon tomato paste
- 2 cloves garlic
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 teaspoon red pepper flakes
- 1 tablespoon butter
- 3-4 tablespoons vegetable oil
- 1/4 cup water (approximately)
Béchamel sauce
- 1 heaping tablespoon butter
- 2 tablespoons flour
- 3 cups milk
- salt
- black pepper
- grated nutmeg
Preparation
Mix the crepe batter until homogeneous.
Lightly oil a crepe pan and add one ladleful of batter, spread it and cook both sides. (Total of 9 crepes were used.)
Chop the onion and ground meat, then sauté in vegetable oil.
Add water and cook until the onions are soft.
Add the peppers and tomato paste, then continue cooking.
Add the spices and a bit more water, cook for a few more minutes and turn off the heat.
In a small saucepan, melt the butter.
Add flour and lightly cook it.
Add milk while stirring continuously and cook the mixture.
Add the spices and cook until bubbly, then turn off the heat.
Grease the baking dish.
Place one crepe in the dish and spread one tablespoon of béchamel sauce over it.
Add two tablespoons of meat mixture and spread it evenly.
Repeat the layering with another crepe and the same process until all crepes are used.
Spread the remaining béchamel sauce over the top and sides to prevent drying during baking.
Sprinkle grated cheese on top.
Bake in a preheated oven at 200°C with fan until the top is golden brown.
Notes
Enjoy your meal.
