Cannelloni with Crepes and Minced Meat

For the Crepes

• 500g all-purpose flour
• 1 teaspoon salt
• 2 tablespoons oil
• 4 eggs
• 1 liter milk

For the Filling

• 700g minced meat
• 1 onion, finely chopped
• 1 clove garlic (optional)
• 1/4 cup dry wine
• Finely chopped parsley
• 3–4 fresh tomatoes, grated, or 1 (400g) can chopped tomatoes
• 1 tablespoon tomato paste
• 1 level teaspoon salt
• 1/3 teaspoon black pepper
• 1 bay leaf
• 1 cinnamon stick
• 2 tablespoons olive oil

For the Béchamel Sauce

• 2 cups milk
• 1 tablespoon butter or oil
• 2 tablespoons flour
• 2 egg yolks
• salt
• pepper
• nutmeg
• grated cheese or halloumi

For Baking

• 1 cup concentrated tomato juice
• grated cheese (Edam, halloumi)

For the Crepes:

1. First, prepare the crepe batter. Beat the eggs, then add the milk, vegetable oil, and salt.
2. Sift the flour into the mixture, stirring with a spatula to avoid lumps. Alternatively, all ingredients can be blended in a blender. Cover with plastic wrap and refrigerate for at least half an hour or longer before you start making them.
3. Heat a non-stick pan over medium heat and lightly grease it with olive oil. Pour a ladleful of the batter into the pan and swirl the pan to spread it evenly in a thin layer.
4. Cook for about 1–2 minutes, until lightly golden, then flip the crepe to the other side and cook for another 1 minute.
5. Continue with the remaining batter, lightly greasing the pan with olive oil when needed. You will make 24 crepes.

For the Minced Meat:

6. In a hot pan, brown the minced meat on all sides, breaking it up as you go. Add the onion and, if desired, a finely chopped clove of garlic, and sauté until softened.
7. Deglaze with the wine and sauté until the alcohol evaporates. Add the tomatoes, a little olive oil to sauté the tomato paste to release its aromas, salt, pepper, the bay leaf, and cinnamon.
8. Stir and let the minced meat cook. If needed, add a little water. Let it cook until the liquids have evaporated. Remove the bay leaf and cinnamon stick. Sprinkle with the finely chopped parsley and stir.

For the Béchamel Sauce:

9. Melt the butter in a saucepan. Add the flour and stir to toast it lightly. Gradually add the milk, stirring constantly, until the béchamel thickens.
10. Remove from heat and add the egg yolks, grated cheese, nutmeg, salt, and pepper. Combine the minced meat with the béchamel sauce.
11. Fill the crepes with the minced meat and béchamel mixture and place them in a buttered baking dish. Pour the concentrated tomato juice over them and sprinkle with grated cheese.
12. Cover them with aluminum foil and bake at 180 degrees Celsius for about 20 minutes, then uncover them.
13. Finally, bake for another 5-10 minutes until the cheese melts.