MOUSSAKA CREPES
CREPES
- 1 cup plain flour
- 3 eggs
- 1, cups milk
- 15g butter
FILLING
- 1 small eggplant
- 6 shallots teaspoon dried oregano
- 1 clove garlic
- salt,
- pepper
- 2 tablespoons oil
- 250g minced lamb
- 60g butter
- 2 ripe tomatoes
- 2 teaspoons tomato paste
- 2 cup fresh breadcrumbs
- 2 tablespoons grated parmesan cheese
CHEESE SAUCE
- 30g butter
- 1 tablespoon flour
- 1 cup milk
- salt,
- pepper
- 1/4 cup cream teaspoon dry mustard
- 2 tablespoons grated cheddar cheese
MOUSSAKA CREPES RECIPE:
Filling Chop unpeeled eggplant into small dice, sprinkle with salt, and let stand 30 minutes Rinse under cold running water and drain on kitchen paper Heat oil in pan, and add lamb. cook stirring for 10 minutes, remove from pan Melt butter in Pan Add eggplant chopped shallots oregano, and crushed garlic cook 1 minute Add peeled and chopped tomatoes and tomato paste cook 1 minute, remove from pan Add breadcrumbs parmesan cheese and half cup of the Cheese Sauce Mix thoroughly Season with salt and pepper Place 2 Tablespoons of Fitting on one end of the crepe roll up, tucking in sides Repeat with the remaining mixture Arrange crepes in a shallow ovenproof dish Pour over remaining Cheese Sauce and bake uncovered, in moderate oven 15 minutes
Cheese Sauce: Melt butter in the pan add flour and cook for 1 minute Add milk, stir until mature bois and thickens. remove from heat Season with salt and pepper add cream mustard and cheese mix thoroughly.
Serves 6
Also Read: CREAMY CHICKEN AND VEGETABLE PANCAKES
