150 g (1½ cups) hard mozzarella cheese, grated
Directions
1. Prepare the Crepes
In a bowl, whisk eggs and salt until combined.
Gradually add milk in portions, mixing well.
Sift in flour and whisk until smooth, lump-free batter forms.
Heat a non-stick pan over medium heat and lightly grease with vegetable oil.
Pour a small ladle of batter into the pan, swirling to coat evenly.
Cook for 1-2 minutes, then flip and cook for another 30 seconds.
Repeat until all batter is used, stacking crepes on a plate.
2. Prepare the Béchamel Sauce
In a saucepan, melt 40 g butter over medium heat.
Stir in 30 g flour, whisking constantly for 1 minute.
Gradually pour in 500 ml milk, whisking continuously.
Cook until thickened, then season with salt and black pepper.
Set aside.
3. Prepare the Beef Filling
Heat butter and vegetable oil in a pan over medium heat.
Sauté onion until softened.
Add garlic and cook for another 30 seconds.
Add minced beef, breaking it apart with a spatula. Cook until browned.
Stir in chopped tomatoes, salt, black pepper, paprika, and tomato sauce.
Simmer for 5-7 minutes, then remove from heat.
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