Prepare the Filling

• Heat 3 tablespoons of vegetable oil in a large pan over medium heat.
• Add the finely chopped onion and sauté until translucent.
• Stir in 400 g of minced meat and cook until browned.
• Add the finely chopped carrot, red pepper, and green pepper. Cook for 5-7 minutes until softened.
• Stir in the tomatoes, 1 tablespoon of tomato paste, 1 teaspoon of salt, 1 teaspoon of red pepper flakes, and 1/2 teaspoon of black pepper.
• Simmer until the mixture is thickened and flavors meld together. Stir in parsley, then set aside.

Prepare the Crepes

• In a mixing bowl, beat 3 eggs with 1/2 teaspoon of salt.
• Gradually pour in 2.5 glasses of milk (500 ml), whisking continuously to avoid lumps.
• Slowly add 1.5 cups (180 g) of flour, whisking until smooth.
• Heat a non-stick skillet over medium heat and grease lightly with vegetable oil.
• Pour a small amount of batter into the skillet, tilting to cover the bottom evenly.
• Cook for 1-2 minutes per side until golden. Repeat until all batter is used.

Prepare the Béchamel Sauce

• Melt 1 tablespoon of butter in a saucepan over medium heat.
• Add 2 tablespoons of flour and stir until golden to make a roux.
• Slowly pour in 3 glasses (600 ml) of milk, whisking constantly to avoid lumps.
• Cook while stirring until the sauce thickens.
• Add 1/2 teaspoon of black pepper and 1/2 teaspoon of salt. Stir to combine.

Assemble the Sultan Kebab

• Preheat your oven to 375°F (190°C).
• Take one crepe, place a generous spoonful of the meat filling in the center, and roll it up. Place it seam-side down in a baking dish.
• Repeat with the remaining crepes and filling.
• Pour the béchamel sauce evenly over the rolled crepes.
• Sprinkle 200 g of grated cheddar cheese on top.

Bake

• Place the baking dish in the preheated oven.
• Bake for 20-25 minutes, or until the cheese is melted and bubbling.

Serve and Enjoy

• Let the Sultan Kebab rest for a few minutes after removing it from the oven.
• Garnish with extra parsley, if desired, and serve warm.