Peek-A-Boo Carrots Casserole

• 210 g spelt flour
• 3 eggs
• salt
• 600 ml milk, divided
• 3 tablespoons mineral water
• 400 g young carrots
• 1 tablespoon butter
• pepper
• 1 tablespoon flour
• 75 g grated gouda cheese (substitute cheddar)
• fat, and for the casserole form (for frying)

1. Preheat the oven to 375 F (200C).
2. Grease the casserole form.
3. Mix 200 grams flour, eggs, a pinch of salt and 300 (half) of the milk into a smooth batter.
4. Let the batter rest for 15 minutes.
5. Thin out batter with mineral water.
6. Meanwhile wash, peel and cut the carrots into long lengthwise sticks.
7. Heat the butter in a pan and saute the carrots for 5 minutes.
8. Add 100 ml of water and cover.
9. Let simmer for almost 5 minutes and drain and save the leftover carrot broth.
10. Put carrots to the side.
11. Stir 1 tablespoon of flour into 1/2 glass of milk until completely dissolved.
12. Heat the rest of the milk and carrot juice in a pan and slowly add flour mixture.
13. Make a white sauce by bringing to a boil while stirring.
14. Remove from heat and add cheese.
15. In a round non-stick pan or crepe pan heat 1 tablespoon of fat.
16. Using batter make 8 thin crepes.
17. After the crepes are finished divide the carrots onto the crepes and roll like enchiladas and set in the casserole dish.
18. Pour the cheese sauce over the crepes and bake 20 minutes in the oven until golden.
19. Garnish with cut out carrot shapes like pigs or ducks.
20. I would like to try other root vegetables or even swiss chard with this dish.
21. I think almost any vegetable would be suitable with proper preparation.

flour, eggs, salt, milk, water, young carrots, butter, pepper, flour, gouda cheese

Taken from www.food.com/recipe/peek-a-boo-carrots-casserole-161782 (may not work)