Greek Style Crepe Casserole
|Ground beef/Ground lamb||1 1⁄2 Pound|
|Chopped onion||1 Cup (16 tbs)|
|Canned tomato||16 Ounce|
|Tomato paste||6 Ounce|
|Dried thyme||1⁄4 Teaspoon, crushed|
|Egg whites||4 , slightly beaten|
|Cubed american cheese/American cheese||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Ground cinnamon||1⁄4 Teaspoon|
|Milk||4 Cup (64 tbs)|
|Egg yolks||4 , slightly beaten|
Prepare main dish crepes; set aside.
For filling, in skillet cook ground beef or ground lamb and onion till meat is browned and onion is tender.
Drain off fat.
Stir in undrained tomatoes, tomato paste, 1 teaspoon salt, and thyme.
Cover and simmer for 25 to 30 minutes, stirring frequently.
Stir about half of the hot mixture into egg whites; return to remaining hot mixture in skillet.
Cook and stir for 1 to 2 minutes more.
Remove from heat; stir in cubed cheese.
Meanwhile, for sauce, in saucepan melt butter or marga-rine.
Stir in flour, 1 teaspoon salt, and cinnamon; add milk.
Cook and stir till thickened and bubbly.
Remove from heat.
Gradually stir about half of the hot mixture into egg yolks; return to remaining hot mixture, stirring rapidly.
Spread half of the filling in a 13x9x2-inch baking dish.
Arrange eight main dish crepes atop, overlapping to fit dish.
Repeat the layers of filling and crepes.
Pour sauce over crepes.
Sprinkle lightly with additional cinnamon, if desired.
Bake, uncovered, in 375Â° oven about 25 minutes or till heated through and top is set.
Let stand 10 minutes before serving.