*Ingredients
&-8 x Cheddar Cheese Slice
&-2 x eggs (fresh crepe)
&-2 x large hanging butter (for crepe)
&-2 x large hanging flour (for béchamel)
&-1 ½ cup whole milk (crepe)
&-1 x Ground Black Pepper (Crepe)
&-1 x cup flour (for crepe)
&-1 x pinch of salt (for crepe)
&-1 x Full Cream Milk
&-1 cup x 1 cup labneh cream
&-Kilo × Kilo Cheddar Cheese
&-Kilo × Kilo Feta Cheese
&-kilo kilo kilo cheese (Quraish)
&-¼ x kilo spinach
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*Steps
&-In a blender mix all the ingredients of the crepe well.
&-Put in a deep bowl and cover and leave in the refrigerator for an hour.
&-Prepare a non-stick pan and stick with a very light oil brush and heat on the fire, and scoop the dough by a scoop and tilt the pan in all directions to spread the dough.
&-Settle on high heat until one side is cooked. Turn on the other side for a few seconds
&-Repeat the crepe leveling until the amount is finished.
&-Climb the spinach and drain well from the boiling water.
&-Then add to it the cottage cheese and feta and stir well.
&-To prepare the béchamel sauce, put the butter in the bowl on the fire until it melts and then add the flour and stir until yellow color.
&-Then add the cream and yogurt gradually and stirring constantly until thickening and get a smooth texture and then add half a cup of cheddar cheese and season with salt and pepper.
&-Uniqueness of the crepe units and place a slice of cheddar cheese on top.
&-Then we distribute part of the filling of spinach and cheese and uniquely above it by a knife.
&-Then the cannon units are rolled in a cylinder.
&&Stack in a buttered tray and pour the béchamel sauce over it and spread a portion of the cheese.
&-Place in the oven at 180 ° C until it turns red and serve immediately.
*Balhna and Shifa*