Bolognese-Stuffed CrêPe Casserole

• 2 eggs
• 3/4 cup all purpose flour
• 1 cup whole milk or 2%
• 3 tablespoons vegetable oil
• 1 pound ground beef
• 1 onion diced
• 1 ounce thyme leaves chopped + a few sprigs for garnish
• 2 carrots peeled and finely chopped
• 1 zucchini chopped
• 13 1/2 ounces chopped tomatoes
• 1 cup vegetable stock
• 1/2 cup mineral water
• 2 ounces Parmesan cheese grated
• 2 ounces cheese mozarella, sliced

1. Whisk together eggs, flour and milk. Season, cover and chill for 15 mins.
2. For the bolognese filling, heat 1 tbsp oil, add ground beef and onion and cook until meat is browned. Add chopped thyme, carrots and zucchini and cook, stirring, for 1 min. Add tomatoes and stock, bring to a boil then reduce heat and simmer for 15 mins.
3. Meanwhile, add mineral water to batter. Heat a little of remaining oil in a frying pan, add a ladle of batter and swirl to coat the bottom of the pan. Once the underside is golden, flip over and cook other side until golden. Repeat with remaining oil and batter until you have 8 crepes.
4. Preheat oven to 400u0b0F. Fill each crepe with bolognese, roll up then halve. Arrange in a baking dish, sprinkle with cheese and bake for 15-20 mins. Garnish with reserved thyme.

eggs, flour, milk, vegetable oil, ground beef, onion, thyme, carrots, zucchini, tomatoes, vegetable stock, water, parmesan cheese, cheese mozarella

Taken from www.yummly.com/recipe/Bolognese-Stuffed-Crepe-Casserole-1407983 (may not work)