INGREDIENS

  • 2 veal slices (100 g)
  • 1 boiled potato
  • 1white egg
  • 300 ml milk for the crepes
  • 3-4 spoons of flour
  • Tomato sauce
  • Basil
  • 1 clove of garlic
  • Sage
  • A glass of milk for the fake bechamel (made with half glass of 0,1% fat milk and 2-3 spoons of white flour)

Cooking time: 45 minutes

INSTRUCTIONS

  • Boil the potato and cook the meat in a non-stick pan with a clove of garlic and some leaves of sage.
  • When it is ready, put everything in the mixer and add the (mashed) potato and the (mashed) clove of garlic.
  • Some fake bechamel can be added to make the mixture softer.
  • The crepes is made by stirring continuously flour and egg white in the milk 0,1%. stop when it gets creamy.
  • Preheat a non-stick pan and put the right quantity with the help of a ladle.
  • Spread and cook on a side then flip it and soon after the crepe is ready to be stuffed.
  • Now put some mixture in it, roll it up and put it into a oven pan on a layer of tomato sauce or another sauce of your choosing (meat sauce could be a good alternative),then again on the crepes put sauce 2 leaves of basil and cover it with the fake bechamel.
  • The crepes can be put in a traditional oven or 15 minutes in microwave.
  • This super single dish can easily satisfy your hunger. For stuffing you can use all of your fantasy.
  • I shrank tuna in water together with garlic and parsley on a pan then I added a zucchini and a potato (both previously boiled), chili pepper.
  • I stuffed the crepes as above.