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1
Preheat the oven to 375 F (200C).
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2
Grease the casserole form.
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3
Mix 200 grams flour, eggs, a pinch of salt and 300 (half) of the milk into a smooth batter.
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4
Let the batter rest for 15 minutes.
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5
Thin out batter with mineral water.
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6
Meanwhile wash, peel and cut the carrots into long lengthwise sticks.
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7
Heat the butter in a pan and saute the carrots for 5 minutes.
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8
Add 100 ml of water and cover.
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9
Let simmer for almost 5 minutes and drain and save the leftover carrot broth.
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10
Put carrots to the side.
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11
Stir 1 tablespoon of flour into 1/2 glass of milk until completely dissolved.
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12
Heat the rest of the milk and carrot juice in a pan and slowly add flour mixture.
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13
Make a white sauce by bringing to a boil while stirring.
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14
Remove from heat and add cheese.
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15
In a round non-stick pan or crepe pan heat 1 tablespoon of fat.
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16
Using batter make 8 thin crepes.
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17
After the crepes are finished divide the carrots onto the crepes and roll like enchiladas and set in the casserole dish.
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18
Pour the cheese sauce over the crepes and bake 20 minutes in the oven until golden.
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19
Garnish with cut out carrot shapes like pigs or ducks.
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20
I would like to try other root vegetables or even swiss chard with this dish.
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21
I think almost any vegetable would be suitable with proper preparation.
