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1
For the crepes:.
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2
Heat a pan.
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3
Mix the milk, flour and eggs.
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4
Heat 1/4 tsp butter in the pan.
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5
Put a small amount of the mixture (the size of an espresso cup or 1/4 a normal cup) in the pan and cook until the mixture is solid and gets a light brownish color, then flip it and cook until the other side gets the same color.
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6
Immediately remove crepe from heat.
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7
Repeat process (each time adding 1/4 tsp butter to the pan before cooking the mixture).
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8
For the filling and the sauce:.
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9
Fry the onions and the peppers with the oil until the onions turn slightly orange then remove from heat.
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10
Mix the milk and flour in the blender.
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11
Cook mixture in a pot and stir constantly.
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12
When mixture begins getting thicker, add the parmesan cheese.
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13
Stir constantly until cheese melts, then remove immediately from heat.
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14
Leave out about 1/2 a cup from the cheese mixture to add on top later.
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15
Add the roast beef and salami and the prepared onions and green peppers to the mixture.
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16
Fill each crepe with a full tablespoonful of the filling.
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17
Roll it tightly and place in a flat casserole.
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18
Spread the remaining cheese mixture over the casserole and sprinkle the mozzarella inches.
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19
Cook for about an hour or until the top turns red.
