This is a bit of a job — but great. You can do it all in one go, or cook the mince the day before and make the crepes in the morning with the tomato sauce. Then all you have do is make up a béchamel, assemble it all together and bake. If not, I find it quite satisfying to put the whole thing together in a morning. Your baking dish needs to be about
For the crepes, whisk the eggs in a bowl and then whisk in the flour and a couple of pinches of salt. Add the butter, still whisking, and then slowly incorporate the milk to make a smooth batter. Leave it to stand for 20 minutes or so.
For the mince sauce, heat the olive oil in a large pan and sauté the onions over medium heat until quite golden. Stir in the garlic, then add the mince, bay leaf, cinnamon stick, worcestershire sauce, mint and paprika. Sauté over high heat for about 8 minutes until the meat starts to brown, stirring often to prevent sticking and to brown all the meat. Add the wine and cook for a few minutes until it has evaporated. Add the tomatoes, cook for a few minutes and then add
For the tomato sauce, heat the garlic with the oil in a saucepan and, when you begin to smell the garlic, add the tomatoes. Season with salt, bring to the boil, then lower the heat and simmer for about 15 minutes until the tomatoes have melted. Add the basil and
To make the béchamel, melt the butter in a small saucepan. Whisk in the flour and cook for a few minutes, stirring constantly, then begin adding the warm milk. It will be immediately absorbed, so work quickly, whisking with one hand while adding ladlefuls of milk with the other. When the sauce seems to be smooth and not too stiff, add salt, pepper and a grating of nutmeg and continue cooking, even after it comes to the boil, for 5 minutes or so, mixing all the time. It should be a very thick and smooth sauce.
To put it all together, spread 2–3 tablespoons of tomato sauce over the bottom of the dish. Spoon
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