Crepe Meat Pie
Pane-Bistecca
As a small child I had once been served a meatloaf in omelet dough and since then I always wanted to make one. Yesterday was the time, I made the crepe meat pie!
Actually, it was not difficult at all, and the result can very well be seen, and it also tasted very good!!! It is a recipe you can prepare very well, so prepare in the morning or evening, leave in the fridge and when you come from work, bake up!
It’s delicious!
It’s delicious!
Ingredients
For a cake of the size of 22 cm diameter:
600 g ground Beef
250 g Cream Cheese
100 ml White Wine
1 Onion, chopped
3 Garlic cloves chopped
1/2 Bunch Parsley, chopped
100 g grated Mozzarella
2 Eggs
Salt and Pepper
Paprika and Rosemary
Chili flakes
some Oil
3 Eggs
100 ml Mineral Water
6 heaped tsp Flour
1 Pinch of Salt
For the crepes:
Instructions
1
Step 1
Mix well the omelet dough and cook from 1/3 an omelet of about 22 cm diameter and from the remaining 2/3 of the dough an omelet of about 30 cm diameter.
2
Step 2
In a wide pan fry the chopped onion and garlic in a little oil, then add the meat and cook well. Season everything very well. Once the meat is nicely browned, add the white wine and then reduce well. Let the meat cool slightly.
3
Step 3
Once the meat has cooled, add the cream cheese, half of the grated mozzarella, the 2 eggs and the parsley and mix well, seasoning again if necessary.
4
Step 4
Greas a 22 cm diameter cake form and add the big crepe, pull the sides up.
5
Step 5
Grease a 22 cm cake pan well and lay out the large omelet in it, pulling it up on the sides. Pour in the meat mixture and smooth it down well. Now place the small omelet on top and press down. Sprinkle the rest of the mozzarella on top and make a pattern with some paprika. Bake in the oven at 200 C degrees for about 20-30 minutes.
Notes
You can serve it warm or cold.
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