Savory French “Crêpes” Bolognese Style

• Place your Square Mold on the top of your medium perforated baking sheet. Set aside.

CRÊPES PREPARATION

• In a mixing bowl, whisk together the all-purpose flour and sea salt. Make a well, add the eggs, milk and vegetable oil. Start mixing from the center going outwards taking a little bit of flour at a time. NOTE: This is the secret to get a batter with no lumps!
  8.82 oz all-purpose flour, 1/16 tsp sea salt, 2 eggs, 17.64 oz milk, 1 Tbsp vegetable oil

REST

• Cover the batter with a plastic wrap and leave it at room temperature for at least 30 minutes (I left mine to rest about an hour).
  

  • Save

COOK!

• Heat your Pancake pan on a medium heat 5 minutes prior starting making your "Crêpes".
• When ready, lightly oil the surface with a kitchen towel and pour one large scoop of batter in your pan, spreading it over while moving your pan into a gentle circle.
• Once one side is cooked, flip it over. Cook it for a few seconds more. Cover and set aside while preparing the bolognese and béchamel sauce.
  

  • Save

BOLOGNESE SAUCE PREPARATION

• In a medium sauce pan on a medium-low heat, add the butter and the ground beef. Cook for a few minutes. Then, add the marinara sauce and season with Salt and Pepper (to taste). Give it a stir and let it simmer on low for about 5-10 minutes. Roughly divide it into 9 segments, set aside.
  0.18 oz butter, 1 Lb ground beef, 24 oz marinara sauce, Sel Gris Mill, Pepper Mill
  

  • Save

LIGHT BÉCHAMEL SAUCE PREPARATION

• In a sauce pan on medium eat, add the corn starch and pour a 1/3 of the milk, continue to whisk until there are no more lumps ; then pour the rest of the milk. Season with ground nutmeg and Salt and Pepper (To taste). Continue to whisk until the Béchamel thickens (8 to 10 minutes). Set aside.
  1.06 oz corn starch, 14.11 oz milk, 1/8 tsp ground nutmeg, Sel Gris Mill, Pepper Mill
  

  • Save

ASSEMBLY (Slightly different than original recipe)

• Preheat oven to 350F/180C. 
• Place one segment of the bolognese sauce at the center of the crêpe. Add one tablespoon of béchamel sauce and a sprinkle of shredded cheese on top. Then, fold the 4 corners into a log and arrange it directly into your Square Mold . Repeat until you run out of crêpes.
  2 oz shredded cheese
  

  • Save
• Pour the remaining of the béchamel sauce on top of the folded crêpes and sprinkle the cheese.
  

  • Save

BAKE!

• Bake for 20 minutes at 350F/180C. It is ready when the béchamel sauce is bubbly and the cheese as melted.
  

  • Save
• One your Savory French "Crêpes" Bolognese Style is out of the oven, let it sit for 5 minutes before serving. Enjoy & Bon Appétit!