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DelicacyBy Um FaizaGratin de crêpessalées farcies(Savoury crêpe roll gratin)12 savoury crèpes:-1 1/4 cup flour-1 1/3 cup carbonated water (club soda,Vichy)-1/3 cup milk-pinch of salt-2 eggsFilling:-500g ground beef (I have used leftoverbrowned meat, drained of the fat)-1 large onion diced fine-2 courgettes, julienned, grated or dicedfine (I grated mine)-1 carrot, julienned, grated or diced fine(Igrated mine)-2 cloves of garlic-1 TBS Herbes de Provençe-Cheese (as much or as little as you like – Iused 1 cup Gyuyère)-Salt/ black pepper-Oil or butter for frying the crepes-Harissa to tasteBéchamel:-1 liter milk-¼ cup water-2 cloves of garlic-¼ cup (4 tablespoon) flour-Large knob of butter-Salt/black pepper nutmegMETHOD:1. Mix the crepe batter by combing the eggs, flour, milk, salt andcarbonated water.2. Allow to rest for 5 minutes.3. Heat a fry pan on medium low heat.4. Now fry off the crêpes in a little oil and butter mixture.5. Set the fried crêpes aside and cover.6. Now sautée off the onion until translucent.7. Add the other vegetables and raw meat (if you are using raw meat)8. Add in the seasoning and allow to cook on low fire.9. Stir occasionally.10. Set aside to cool slightly.11. Now prepare the béchamel as the filling cools.12. Add the butter and oil into a pan, then slowly add in the flourstirring constantly to form the roux.13. Once the mixture has thickened pour in the milk; stir.14. Add in the seasoning and reduce the fire to the lowest heat,simmer for about 10 minutes.15. After about 10 minutes, taste and adjust for the seasoning; setaside.16. Now assemble the crêpes by placing a small amount of the fillingone or two TBS in the center of the crêpe lengthwise as shown in thepicture.17. Now roll the crepes.18. Preheat the oven t 180°19. Seam side down cut the crepes into 4 or 8 – depending on thesize of pan you used to the prepare the crepes in.20. They should be about two fingers wide – little smaller then thegratin dish you will be baking the gratin in.21. Butter your baking dish, then arrange the crepe rolls in the dish.22. Then gently pour the béchamel over the crepes.23. The crêpes should not be swimming in the sauce but should belightly topped.24. The crêpes are the center star of the dish.25. Tap the baking dish gently against the work surface so the saucecan settle to the bottom of the dish.26. Bake for 30m.27. Then remove from the oven, top with the grated cheese.28. Return back to the oven for additional 10m to melt the cheeseand form a slightly golden crust.