Crêpes à la parisienne



 For the crepes:

  • 4/5 cups of milk,
  • 2 glasses of flour,
  • butter 50 grams ( 0,11 lbs)
  • 3 eggs,
  • half a bunch,
  • enough salt.

For the food base:

  • 100 g (0,22 lbs) ground beef,
  • 150 g (0,33 lbs) ground beef,
  • 100 g( 0,22 lbs) of ham,
  • 15 g ( 0,033 lbs) mushrooms,
  • 1 soup plate
  • 1 head of onion,
  • 1 glass of broth,
  • 1 tender carrot,
  • 1 stalk celery,
  • 1 teaspoon of black pepper,
  • 1 soup of tomato paste,
  • 2 tablespoons of oil,
  • enough salt.

For the bechamel:

  • 2 glasses of milk,
  • 1 soup plate
  • 1 glass of flour,
  • 2 tablespoons of grated cheddar cheese,
  • a pinch of cew-i bewwa,
  • enough salt and pepper.

Dried mushrooms are softened in cold water. Carrots and celery are cleaned and chopped after washing. Put 1 tablespoon of butter and 2 tablespoons of olive oil in a pan and set it on the fire. When the oil is hot, the chopped onion and finely chopped ham are thrown into the pan and fried by stirring until it turns pink. When it turns pink, celery and carrots are added to them. Stir and fry for a while. When the carrots and celery start to cook, the mushrooms are washed thoroughly and finely chopped. After roasting for 1-2 minutes, ground meat, salt and pepper are added. Without interrupting mixing, the minced meat is cooked until it is roasted. Then put 1/2 cup of broth in the container. The lid of the pan is closed, and the contents are cooked on low heat until the water is absorbed. Tomato paste is dissolved in 1 cup of hot broth. When the water in the pan drains, diluted tomato paste is added. It is cooked for 2 hours on low heat by pouring hot broth from time to time. On the other hand, pancakes are prepared. For this, eggs are broken into a large porcelain bowl. Salt is added and whisked lightly, flour is poured little by little and the eggs are thoroughly fed. Then, cold milk is added little by little to this dough and mixed until it reaches the consistency of semi fluid. While stirring rapidly, chopped parsley is added. A flat-bottomed copper pan with a diameter of 15 cm ( 5,90 inc) is placed on the fire, and when the walnut-sized butter poured into it melts and starts to heat up, a thin layer of batter is poured. After the dough is cooked to brown on both sides, it is removed from the pan and placed on a plate. Thus, the whole dough is cooked. On the other hand, bechamel sauce is prepared. After these works are finished, a layer of pancakes is placed on a round, fireproof glass dish with a diameter of 16-17 cm. On top of that, a layer of minced meat is spread, and after a second piece is placed, a mortar with minced meat is placed again. It is continued in the form of a layer of pancakes and a layer of minced meat. After a layer of pancakes is placed on top, bechamel sauce is poured and the bechamel is spread on the top and side. Then the plate is placed in the hot oven, kept for 5 minutes and served hot.

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