Crepe tart with vegetables au gratin

Ingradients

Method

100 g flour 2 eggs 30g butter, melted 40g milk 4 g salt A pinch of sugar

In a bowl, add the flour, the sugar, salt and stir. Add the milk, stir well and let the mixture rest until there are no air bubbles. Incorporate the eggs and butter mixture. Bake crepes  in a frying pan both sides. Do not cook them completely. After you prepare the crepes place each sheet into individual molds for tarts, slightly buttered. Bake in the oven for 10 minutes at 200 °.  Remove from the oven and take it of the molds carefully. The basis for the filling is ready.

Ingradients

Method

2 cups mixed vegetables ( carrots , peas , green beans frozen) cooked and well drained 4 onions fresh chopped 1 onion 50g butter 10g olive 70 g flour 1 liter of milk boiled 100 g gouda cheese 50g grated parmesan cheese Salt, pepper , nutmeg 1 bunch dill , chopped

In a large saucepan, add the butter with the olive oil and the onions. Add dill together with flour. Mix until the flour is cooked and gets a golden color . Add the warm milk and stir until the mixture starts to thicken . It should be a quite thick cream . Once you have done, remove from the fire the pot and add in to the creme the cheese and the vegetables that we have already been boiled and cooled. Allow the mixture to cool before filling the crepes .