Baked Crepes with Beef and Béchamel Sauce 

PREPARING

1. In a bowl, whisk or blend together the egg, 115 ml of fresh European milk, 40 g of flour, vegetable oil, and a pinch of salt into a smooth, lump-free batter.
2. Fry 2 large, thin crepes in a well-heated pan and set aside.
3. In a small saucepan, melt 1 tablespoon of European butter, stir in 1 tablespoon of flour, and cook for about 1 minute, stirring constantly.
4. Gradually pour in 250 ml of fresh European milk, whisking continuously until the sauce thickens and becomes smooth. Season the béchamel with salt, nutmeg, and black pepper, then remove from heat.
5. Finely dice the onion, garlic, and red and green bell peppers.
6. Heat the olive oil in a skillet, add the European beef, and sear over high heat until nicely browned.
7. Add the diced onion, garlic, and bell peppers to the beef. Sauté over medium heat until the vegetables soften.
8. Season the filling with salt, pepper, chili flakes, oregano, and curry powder. Pour in 2 tablespoons of European heavy cream (or warm European milk) and simmer briefly until the mixture combines and thickens slightly.
9. Place an even portion of the beef and vegetable filling onto each crepe and roll tightly.
10. Arrange the crepes side by side in a small baking dish, pour the béchamel sauce over the top, and optionally sprinkle with a handful of shredded yellow cheese.
11. Bake in an oven preheated to 190°C for about 15–20 minutes until the top is golden brown and bubbling. Serve hot.