Savory meat crepe topped with white sauce

Place the milk, egg, wheat flour, and salt in a blender. Blend until smooth. Pour the mixture into a bowl and let it rest at room temperature for at least 20 minutes (if resting longer, refrigerate it). In the meantime, you can prepare the béchamel sauce (see recipe below).

After the dough has rested, heat a non-stick frying pan (or crepe pan) about 20 cm wide over medium heat. Once hot, use a paper towel to lightly coat the bottom with butter or oil.
Stir the dough well. Using your right hand (unless you are left-handed!), lift the skillet and, with the other hand, place about 1/4 cup of dough in the center of the pan. Move the skillet in a circular motion to spread the batter evenly over the surface and cook over medium heat. When bubbles start to form and the pancake lifts from the pan, flip it with a silicone spatula to cook the other side—this entire process takes less than 3 minutes per pancake. Transfer the cooked pancake to a plate and repeat with the remaining batter, making sure to grease the skillet before each new pancake.

In a regular pan, melt the butter over medium heat. Incorporate the flour and whisk continuously with a wire whisk for 2 minutes – this combination, known as roux, will help thicken the sauce.

Pour in all the milk at once, stirring thoroughly with a mixer to eliminate any flour lumps. Turn up the heat and continue stirring until it reaches a boil.
Once it reaches a boil, reduce the heat, add salt and nutmeg, and let it simmer for approximately 10 minutes, occasionally stirring with a silicone spatula until the sauce thickens. Tip: if the sauce becomes too thin, blend it and then return it to the pan.

Remove the skin and slice the onion and garlic thinly. Rinse, dry, and finely chop the parsley.

Heat a large skillet over medium heat. Once warm, add water and one tablespoon of olive oil, then add the onion, season with a pinch of salt, and sauté for 2 minutes until it softens. Add the garlic and cook for 1 minute to release its aroma.
Add another tablespoon of olive oil and spread the ground meat evenly across the bottom of the frying pan. Turn up the heat and let it cook for 1 minute without stirring to allow it to brown nicely. Season with cinnamon, freshly ground salt, and pepper to taste. Reduce the heat to medium and sauté for 5 minutes, occasionally stirring with a spatula to break up the meat and ensure even cooking.
Incorporate the tomato extract and blend thoroughly. Sprinkle with flour and stir for 1 minute to make the filling creamier. Gradually add boiling water, stirring continuously with a spatula to dissolve any residue at the bottom of the pan, ensuring the filling becomes moist and creamy rather than saucy. Remove from heat, stir in the parsley, and transfer to a bowl. Set aside.

Spread half of the béchamel sauce over the bottom of the baking dish to prevent the pancakes from sticking or drying out when placed in the oven.
To assemble the pancakes: put around 2 soup spoons of filling at one edge of a pancake. Roll the pancake tightly to prevent the filling from spilling out. Place the pancakes in the baking dish with the seam facing up to avoid them opening before serving.
Coat the pancakes with the remaining sauce and sprinkle with Parmesan cheese. Bake in the oven for approximately 20 minutes or until golden and bubbly. Serve topped with nuts and parsley.