French Inspired Poblano Crepe ‘Enchiladas’
If you have roughly 45 minutes to spend in the kitchen, French Inspired Poblano Crepe ‘Enchiladas’
Crepe Manicotti With Veal Ragù Recipe
Ingredients
- For the Ragù:
- 3 tablespoons (45ml) extra-virgin olive oil
- 1 large (9-ounce; 275g) yellow onion, minced
- 1 medium (5-ounce; 150g) carrot, minced
- 4 medium cloves garlic, minced
- 2 fresh rosemary sprigs, stems discarded and needles minced
- 2 pounds (900g) ground veal, divided
- Kosher salt and freshly ground black pepper
- 1 cup (240ml) dry white wine
- 1 cup (240ml) whole milk
- 1 bay leaf
- For the Crepes:
- 2 cups all-purpose flour (10 ounces; 280g)
- 4 large eggs
- 2 1/2 cups (600ml) whole milk
- Kosher salt
- Unsalted butter, for the pan
- For the Béchamel:
- 4 tablespoons (60g) unsalted butter
- 4 tablespoons (60g) all-purpose flour
- 2 cups (480ml) whole milk
- Kosher salt and freshly ground black pepper
- Pinch freshly grated nutmeg
- To Assemble:
- 2 cups (480ml) tomato sauce, such as Quick and Easy Italian-American Red Sauce, Slow-Cooked Tomato Sauce, or Fresh Tomato Sauce, divided
- Parmigiano Reggiano, for grating
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