This is a very tasty dish and if you have crepes in the freezer and left-over ground meat then you can have dinner in half an hour! Just put together a little tomato sauce and you are ready for the oven! There is no limit to what you can use to fill the crepes -left-over chicken, vegetables and anything else you like. If you have to prepare the minced meat, you can follow this recipe or perhaps your favorite recipe.
Ingredients 150 gr. ground meat (any kind you like) 1 onion grated ½ cup white wine 1 clove garlic minced A little ground allspice A small piece cinnamon Salt, pepper 1 – 2 grated red tomatoes or ½ can tomatoes 1 extra grated tomato or some tomato sauce 1 carrot cut in small pieces ½ cup peas 1 tablespoon parsley finely chopped 1/2 cup grated cheese 1 1/2 cups grated cheese to sprinkle on top 2 tablespoonfuls olive oil
Ingredients for Tomato sauce 3 ripe red tomatoes roughly chopped 1 onion grated 1 clove garlic minced 1/3 cup white wine 3 tablespoonfuls olive oil a pinch or two oregano tip of the spoon allspice 1 small stick cinnamon salt, pepper
Put the ground meat in a pan and sauté it for a few minutes. Add the onion and sauté everything for a few more minutes, until the meat is nicely browned. Add the wine and when it evaporates, add the garlic, the tomatoes, allspice, cinnamon, salt and pepper. If you wish, you can also add the carrot and the peas, or any other vegetables you like. Simmer for about half an hour until the ground meat is cooked and the sauce has thickened. Add the parsley and the grated cheese. Stir to mix everything well. Taste and adjust seasonings.
Meanwhile, prepare the tomato sauce. Put the oil in a pan and saute the onion, until lightly browned. Pour the wine and simmer until it evaporates. Add all the other ingredients and simmer for 20 minutes. Remove the cinnamon stick. The sauce should be rather thick.
Brush some oil in a baking pan, and spread a few tablespoonfuls tomato sauce. To assemble the dish, take one crepe and put a couple of tablespoonfuls of the filling near the top of the crepe. Roll the crepe like a cigar and place it in the pan. Roll all the crepes until the filling is finished. The filling should be enough for about 12 crepes. Lay all the filled crepes in the baking pan. Sprinkle the cheese on top and spoon the tomato sauce over it.
Bake for 20 minutes at 180oC.
Serve with a large green salad.