Delicious casserole made from hearty filled crepes with Guinness

Delicious casserole made from hearty filled crepes with Guinness

Crêpes are nothing more than wafer-thin pancakes that originally come from France. Everyone knows and loves them: the crepe stands at Christmas markets, city festivals and in shopping centers. Variants with sugar and cinnamon, Nutella or applesauce are popular. Crêpes also taste great in their hearty form. The following casserole consists of nine crêpes filled with minced meat and vegetables, refined with the bitter taste of Guinness. Cream cheese and sliced ​​cheese round off the casserole. An extremely tasty recipe that will fill a whole family with cardboard in no time at all.

Servings: 4-5
Preparation time: 45 min
Cooking time: 25 min
Level of difficulty: light

For this you need:

For the crepe batter:

  • 300 g of flour
  • 1/4 teaspoon salt
  • 4 eggs
  • 520 ml of lukewarm milk
  • 100 g melted butter

For the filling:

  • 800 g ground beef
  • 2 tbsp olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon coarsely ground pepper
  • 1 diced onion
  • 2 chopped garlic cloves
  • 100 g peas
  • 100 g corn
  • 2 diced carrots
  • 40 grams of flour
  • 1 tbsp tomato paste
  • 500 ml Guinness
  • 250 ml of chicken or vegetable stock

Also:

  • 150 g cream cheese
  • 9 slices of Edam or Gouda cheese
  • 2 tbsp chopped parsley
  • Whisk
  • Crepe pan, diameter: 24 cm
  • Casserole dish, dimensions: 24 x 30 cm

That is how it goes:

1. Beat the flour, butter, milk and salt together with a whisk until smooth. Add eggs and mix everything together well. Let the crepe batter sit for 30 minutes. Spread a thin layer of oil over a crepe pan, pour a ladle of batter into the pan and spread it evenly. Bake the crepes until golden brown on both sides, then stack them to cool.

2. Let the olive oil get hot in a pan and sear the minced meat in it. Season with pepper and salt. Add flour and tomato paste and sweat both briefly. Now peas, carrots, corn, onions and garlic are added and are deglazed with Guinness. Add more broth and let everything boil down for about 15 minutes. Take the pan off the stove and let everything cool down a bit.

3. Now the crêpes are filled. Put about 3 tablespoons of the filling on each crepe, sprinkle everything with parsley and fold the crepe into a packet. Repeat with the whole filling and all the crepes and place them in a baking dish (9 packets in total).

4. Spread 1 teaspoon of cream cheese and a slice of cheese on each packet. Put the baking dish in the oven at 180 ° C for 20 minutes.

The 9 packets taste at least as good as the tried and tested crepe from the fair. And with the casserole you have 9 servings at once. Awesome, isn’t it? Bon appetit and enjoy the crepe parcels!

If you prefer the sweet version, don’t miss the following recipe: Crêpe cake with fruits.

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