Ingredients for the dough:
3 eggs
350ml milk
150ml water
50gr melted butter or margarine
Ingredients for the bechamel Mac Magic:
1lt cold milk
salt - pepper
Ingredients for the filled:
15 slides bacon, cut into thin pieces
15 slides ham, cut into thin pieces
10 white mushrooms, cut into thin pieces
300ml ml heavy cream
150γρ gr grated gouda cheese
Olive oil
Procedure:
1In a bowl stir 3 eggs and add 350 ml milk
2Empty slowly the content of the sachet and stir well with a fork or a balloon whisk until it becomes a smooth pabulum
3Add 150 ml water and 50 gr melted butter and stir well
4In a hot small pan add a bit of butter and let its heat for a while
5You should stir the mixture every time you take a quantity of this.
6When the crepe has been cooked form the one side you flip it to the other.
7Repeat the same steps for all crepes
For bechamel:
8Ρour in a big bowl 1 ½ lt cold milk
9Add slowly the contents of all 3 sachets stirring constantly with a hand mixer for about 1-2 minutes, until the mixture is smooth and thick.
10The Béchamel is ready and you don’t need to add eggs.
11Place a big pan in a hot area and add olive oil, add mushrooms, bacon and ham and we cook them until its ready. We take the pan from the fire and add the ingredients in the bechamel mixture. Add salt and pepper and stir well
12Αpply one crepe and in the middle, we spread 2-3 tablespoons of the bechamel, bacon, mushrooms and ham mixture.
13Roll it and place it in a Pyrex
Repeat the same steps for the other crepes.
14Under the crepes we apply the bechamel mixture which has been left, the heavy cream and spread with the grated gouda cheese
15Bake in preheated oven in 190 oC in the air for 20-25 minutes.
Ingredients
Ingredients for the dough:
3 eggs
350ml milk
150ml water
50gr melted butter or margarine
Ingredients for the bechamel Mac Magic:
1lt cold milk
salt - pepper
Ingredients for the filled:
15 slides bacon, cut into thin pieces
15 slides ham, cut into thin pieces
10 white mushrooms, cut into thin pieces
300ml ml heavy cream
150γρ gr grated gouda cheese
Olive oil
Directions
Procedure:
1In a bowl stir 3 eggs and add 350 ml milk
2Empty slowly the content of the sachet and stir well with a fork or a balloon whisk until it becomes a smooth pabulum
3Add 150 ml water and 50 gr melted butter and stir well
4In a hot small pan add a bit of butter and let its heat for a while
5You should stir the mixture every time you take a quantity of this.
6When the crepe has been cooked form the one side you flip it to the other.
7Repeat the same steps for all crepes
For bechamel:
8Ρour in a big bowl 1 ½ lt cold milk
9Add slowly the contents of all 3 sachets stirring constantly with a hand mixer for about 1-2 minutes, until the mixture is smooth and thick.
10The Béchamel is ready and you don’t need to add eggs.
11Place a big pan in a hot area and add olive oil, add mushrooms, bacon and ham and we cook them until its ready. We take the pan from the fire and add the ingredients in the bechamel mixture. Add salt and pepper and stir well
12Αpply one crepe and in the middle, we spread 2-3 tablespoons of the bechamel, bacon, mushrooms and ham mixture.
13Roll it and place it in a Pyrex
Repeat the same steps for the other crepes.
14Under the crepes we apply the bechamel mixture which has been left, the heavy cream and spread with the grated gouda cheese
15Bake in preheated oven in 190 oC in the air for 20-25 minutes.
