Friday, February 17, 2012

How to cook impossibly French - casserole with crepes


for the pancakes/ crepes see this recipe

3/4 cup ground pork (or beef or chicken)
1 finely chopped shallot
1/2 cup sliced red bell pepper
1/2 cup sliced mushrooms
1/3 cup frozen peas
1/4 cup red wine
1/4 cup heavy cream
as much grated cheese as you like

Maybe after having gotten through the craze of the holidays, the first busy weeks of the new year culminating with the rush for the perfect Valentine's Day, you are ready to slow down with me and finally enjoy your newlywed state or spending quality time with your family or friends without having to rush off somewhere... Are you ready to put your copy of 'How to get dinner ready under 30 minutes' on the shelves for once and instead take a whole lazy weekend afternoon to prepare piece after piece for this casserole dish? It is also a lot of fun to divide it up and prepare it together.

This recipe, as you see in the ingredients, is also not for those counting calories. There are a lot of veggies but there are also melted cheese and silky cream and juicy meat. It is a recipe for indulging with all your senses, from preparation to a cozy evening filled with leisurely eating and finishing the rest of the red wine.

First, the pancakes/ crepes need to be prepared. To achieve the crepe-like texture and thinness necessary for the later folding, follow my recipe here. To upgrade the white flour, I am using 50% regular flour and 50% spelt flour - adding a lot of nutritious value, but it is not necessary. Put the pancakes to the side for the time being.

Now to the filling. Brown the meat in oil for 5 minutes and then add in the shallot, and after another 5 minutes the pepper and mushrooms. Let this saute until the mushrooms are soft and have released their water. Pour in the peas as well as the cream and red wine and let simmer until the sauce has reached the desired thickness. Season with salt, pepper and if you like, Italian herbs.

In the last step, fill and roll up each crepe, placing them next to each other in a casserole dish. If there is any filling left, pour it over them and cover everything with grated cheese. I like cheeses like Swiss or Gouda, but whatever you prefer is fine and one can certainly also experiment with feta or blue cheese.

Almost there! Put the casserole in the oven at 300 for about 20 - 30 minutes until the cheese has melted. The true test whether you have successfully acquired a true Zen state of mind in this slowing down cooking process is when you see your family or friends wolfing down the work of hours in a matter of minutes. See it as proof that the dish turned out well and relax with the wine :-).

Life is good!


  1. That looks wonderful! Love all the flavors and it's so unusual to use crepes this way!

  2. Calories, who needs those, right? This looks great!

  3. thanks ladies! and if you have any leftover crepes, they can be cut into stripes and used to make a broth into a small meal. all round talents, those crepes!


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