Lasagna Crepe Bake

Name: Lasagna Crepe Bake
Cook time: 70 min
Total time: 70 min
Ingredients: 1/6 cups Milk; 1/6 cups Water; 1/3 Egg; 1/4 cups All-purpose Flour; 1/3 tbsp Neutral Oil; 1/12 tsp Salt; 2oz Ground Beef; 1/6 small Onion, finely diced; 1/6 Green Bell Pepper; 1/12 Red Bell Pepper; 1/3 clove of Garlic, minced; 1/6 tbsp Tomato Paste; 1/12 cups Water; 1/6 tsp Paprika; Some Pepper (Black); Some Salt; 1/6 tbsp Olive Oil; 1/6 tbsp Butter; 1/3 tbsp Olive Oil; 1/3 tbsp All-purpose Flour; 1/3 cups Milk; Some Salt; Some Pepper (Black); Some Shredded Mozzarella Cheese

Lasagna Crepe Bake layers tender homemade crepes with a hearty beef and pepper filling, silky béchamel, and plenty of melted mozzarella. It has all the cozy flavors of lasagna in a lighter, elegant layered format that bakes up golden and bubbly.

Lasagna Crepe Bake layers tender homemade crepes with a hearty beef and pepper filling, silky béchamel, and plenty of melted mozza... Show more

By Alex Cook Joy · Original recipe

Health Grade

C+ · Balanced

Time

1 hr10 min

Price

0,69 €

Calories

508 kcal

low calorie

low sugar

fusion

comfort food

Method

Prep the vegetables

Peel the Onion (finely diced) and dice it finely. Halve the Green Bell Pepper and Red Bell Pepper, remove the stems and seeds, then dice them into small even pieces so they soften quickly in the filling. Peel and mince the Garlic (minced) as finely as you can so it melts into the beef mixture.

Mix the crepe batter

In a medium mixing bowl, whisk together the Milk, Water, Eggs, All-Purpose Flour, Neutral Oil, and Salt until the batter is smooth, lump-free, and about as fluid as heavy cream. Scrape around the sides and bottom of the bowl so no dry flour hides there.

Rest the batter

Set the crepe batter aside for 10 minutes so the flour can hydrate and the bubbles can settle. This short rest helps the crepes cook up more evenly and tear less easily.

Cook the beef filling

Heat a large skillet or sauté pan over medium heat and add the Olive Oil. Add the diced onion and minced garlic, and cook for 2 to 3 minutes until softened and fragrant without letting the garlic brown. Add the Ground Beef and cook, breaking it up well with a spoon or spatula, until it is fully browned with no pink patches left. Stir in the diced green and red bell peppers and cook for 4 to 5 minutes more, until they begin to soften. Add the Tomato Paste, Paprika, Black Pepper, and a little more salt, then stir well so the tomato paste coats the meat. Pour in a splash more water, stir, cover, and let the filling simmer for 5 minutes so it becomes juicy, cohesive, and flavorful. Remove from the heat when the mixture is thick but still spoonable.

Preheat the skillet

Lightly grease a nonstick skillet or crepe pan and set it over medium heat until the surface is evenly hot. The pan should be hot enough that batter starts setting right away, but not so hot that the crepes brown before you can swirl them thinly.

Cook the crepes

Pour in a small ladle of batter and immediately swirl the skillet so the bottom is coated in a thin, even layer. Cook until the top looks set and the underside is lightly golden, then flip and cook the second side briefly. Transfer the crepe to a plate and repeat with the remaining batter, stacking the finished crepes as you go, until you have about 7 to 8 crepes.

Make the béchamel

In a saucepan over medium-low heat, melt the Butter with the remaining olive oil. Whisk in more all-purpose flour and cook for 1 minute to form a smooth paste, stirring constantly so it does not color too much. Slowly pour in more milk, whisking all the while to keep the sauce smooth. Continue whisking and cooking until the béchamel thickens enough to coat the back of a spoon, then season it with more salt and black pepper. Take it off the heat once it is velvety and pourable.

Preheat the oven

Heat the oven to 350� F so it is fully ready by the time the layers are assembled.

Layer the bake

Spread a thin layer of béchamel over the bottom of a baking dish. Lay one crepe over it, spread on a little more béchamel, and spoon over part of the beef filling. Keep layering crepes, béchamel, and filling until everything is used, finishing with a crepe on top. Spread the remaining béchamel over that final crepe, making sure the surface is covered edge to edge, then scatter the Shredded Mozzarella Cheese evenly over the top.

Bake and rest

Bake the assembled crepe lasagna for 20 to 25 minutes, until the cheese is melted, golden in spots, and the center is hot throughout. Let it rest for 5 to 10 minutes before slicing so the layers can settle and hold together better on the plate.