15crepes (recipe for crepes is listed in Dessert category)
1/4cupParmesan cheese
Instructions
Meat Sauce
In a large skillet, sauté onion and carrots in oil. Cook, stirring occasionally, until carrots are nearly tender and onions are clear.
Add garlic, ground beef and season with salt and pepper. Cook, stirring occasionally, until meat is browned.
Reduce heat to medium, add tomatoes and cover the skillet. Cook, stirring occasionally, until sauce has thickened and tomatoes are soft.
Remove from heat and fold in olives and flat-leaf parsley, saving aside 1/2 tablespoon of parsley for garnishing. Set aside.
Béchamel Sauce (White Sauce)
In a medium saucepan, heat the butter until melted. Add the flour and stir until smooth. Cook until the mixture turns a light, golden color.
Add milk, whisking continuously. Bring to a boil. Cook 5 minutes, stirring constantly, then remove from heat.
Season with salt, pepper and nutmeg. Set aside.
To Assemble the Dish
Preheat oven to 350 degrees F.
Place one crêpe on a flat surface. Arrange approximately 3 tablespoons of meat filling about 1-inch from the edge of the crêpe. Start rolling the crêpe from the side where the filling was placed. Once crêpe is rolled, transfer to a large oven proof dish, seam side down.
Repeat process until all crêpes are done. Cover with Béchamel sauce and top with parmesan.
Bake until the cheese is melted, 15 to 20 minutes. Remove from oven and sprinkle the top with reserved parsley for garnishing. Serve immediately.