Crepes stuffed with bechamel

Name: Crepes stuffed with bechamel
Yield: 12 pcs
Ingredients: 0.5 tsp Salt; 0.75 dl Chopped onion; 1 dl Chopped celery; 1 dl Sliced mushroom; 1.25 dl Grated Zucchini; 2 dl Milk; 2 dl Grated carrot; 2 tbsp Melted butter or margarine; 2 tbsp Butter or margarine; 2 dl Water; 2.5 dl Bechamel sauce for approx. ½ l. mixed vegetables as URf.eks; 2.5 dl Wheat flour; 4 Eggs

Mains

Cook time: 0 min.
Servings: 12 pcs

Ingredients for Crepes stuffed with bechamel

0.5	tsp	Salt
0.75	dl	Chopped onion
1	dl	Chopped celery
1	dl	Sliced mushroom
1.25	dl	Grated Zucchini
2	dl	Milk
2	dl	Grated carrot
2	tbsp	Melted butter or margarine
2	tbsp	Butter or margarine
2	dl	Water
2.5	dl	Bechamel sauce for approx. ½ l. mixed vegetables as URf.eks
2.5	dl	Wheat flour
4		Eggs

Instructions for Crepes stuffed with bechamel

To prepare the Crepes stuffed with bechamel recipe, please follow these instructions:

Batter: whisk all the ingredients together in the blender and let the dough rest for 1 hour. It may want to. dilute with a little more milk.

pour 2-3 tbsp. dough on a small buttered Pan (ca. 15 cm. in diameter) and behind the pancakes on both sides over direct heat, until golden.

Stuffing: Sauté the finely ground vegetables in butter and stir them into the sauce. Add if necessary. grated cheese.

Put a little fill on each pancake and roll together, server with a bechamel or mornay sauce (cheese sauce).

Tips:
The pancakes are suitable for freezing

Crepes stuffed with bechamel

Ingredients for Crepes stuffed with bechamel

Instructions for Crepes stuffed with bechamel

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