Cheesy Beef and Vegetable Crepe Roll

Ingredients:

**For the Crepes:**
– 1 cup all-purpose flour
– 2 cups milk
– 2 large eggs
– 2 tablespoons melted butter
– A pinch of salt

**For the Filling:**
– 1 pound ground beef
– 1 onion, finely chopped
– 1 bell pepper, diced
– 2 cloves garlic, minced
– 1 cup shredded carrots
– 1 teaspoon dried oregano
– 1 teaspoon paprika
– Salt and pepper to taste
– 1 cup shredded cheese (cheddar or mozzarella)

**For Topping:**
– 1 cup shredded cheese
– Fresh parsley, chopped

Instructions:

1. **Make the Crepes:**
– In a mixing bowl, whisk together the flour, milk, eggs, melted butter, and salt until smooth.
– Heat a non-stick pan over medium heat. Lightly grease the pan with a bit of butter.
– Pour a ladle of batter into the pan and swirl to cover the bottom. Cook for 1-2 minutes until the edges start to lift, then flip and cook for another minute. Repeat with remaining batter.

2. **Prepare the Filling:**
– In a large skillet, cook the ground beef over medium heat until browned. Drain excess fat.
– Add the onion, bell pepper, garlic, and shredded carrots to the skillet. Cook until the vegetables are soft.
– Season with oregano, paprika, salt, and pepper. Stir in 1 cup of cheese until melted. Remove from heat.

3. **Assemble the Roll:**
– Preheat your oven to 375°F (190°C).
– Lay out the crepes on a flat surface, overlapping slightly to form a large rectangle.
– Spread the beef and vegetable mixture evenly over the crepes.
– Roll the crepes tightly into a log shape, starting from one of the longer edges.

4. **Bake the Roll:**
– Place the roll seam-side down on a baking sheet lined with parchment paper.
– Sprinkle 1 cup of cheese over the top of the roll.
– Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and golden.

5. **Serve:**
– Allow the roll to cool slightly before slicing.
– Garnish with fresh parsley and serve warm.

Enjoy your delicious cheesy beef and vegetable crepe roll!