Savory Crepe Casserole - cooking recipe

Ingredients

2 medium eggs, beaten
100 g plain flour
125 ml semi-skimmed milk
1 tbsp olive oil, plus extra for greasing
400 g beef steak mince
1 None onion, peeled and finely chopped
3 None carrots, peeled and finely diced
1 None garlic clove, peeled and finely chopped
1/2 tsp paprika
1 tbsp tomato puree
2 x 400 g cans chopped tomatoes
25 g butter
75 g Parmesan or strong cheddar, grated

Preparation

For the batter, mix the eggs, flour and milk in a bowl; season. Set aside for 20 mins.
Meanwhile, heat the oil in a large skillet. Add the ground beef and cook, breaking up with a wooden spoon, for 5 mins. Add the onion, carrots, garlic and paprika; season. Cook for another 5 mins.
Preheat the oven to 400\u00b0F. Add the tomato paste to the beef mixture and cook briefly. Add the chopped tomatoes, bring to a boil and simmer for 10 mins. Allow to cool for 15 mins.
Meanwhile, make the crepes; heat the butter in a medium non stick skillet, pour a small a ladle-full of the batter into the pan, swirl to coat the base of the pan. Cook for approx 1 min each side, using a small rubber spatula to help turn the crepe. Repeat until you have 4-6 crepes.
Divide the beef mixture between the crepes. Roll up, cut into slices and place cut-side-up in a greased baking dish. Top with the grated cheese and bake for 15-20 mins.