Baked Crepe with Ground Meat, Beetroot and Feta

Ingredients

• 200 g Flour
• 2 Eggs
• 400 ml milk
• Salt
• 3 tbsp butter
• 350 g cooked beetroot
• 150 g sheep cheese
• 1 handful parsley
• 4 shallots
• 2 tbsp Vegetable oil
• 350 g mixed ground meat
• 1 tbsp Tomato Paste
• 80 ml dry white wine
• Salt
• pepper (ground)
• nutmeg
• a pinch of cumin
• 1 tsp lemon zest (untreated)
• butter (for the pan)

Instructions

1. 1.

   In a bowl combine flour with eggs, milk and a pinch of salt to make a smooth batter. Cover and let rest for 20 minutes.

2. 2.

   Preheat oven to 200°C (400°F).

3. 3.

   Dice beetroot and feta into cubes. Wash parsley, dry and roughly chop. Peel shallots and cut into strips. In a pan heat 1 tbsp oil and brown shallots over low heat for about 10 minutes. Remove and add remaining oil. Brown ground meat until crumbly. Add tomato paste and deglaze with wine. Season with salt, pepper, nutmeg, cumin and lemon zest; simmer on medium heat for ~10 minutes. Set aside to cool slightly.

4. 4.

   In another pan melt some butter and cook the crepes one by one. Spread cooked crepes, brush with 2-3 tbsp of meat mixture, top with beetroot, feta, shallots and parsley. Roll up and place in a greased baking dish. Top with remaining beetroot, feta and shallots. Bake for about 15 minutes until golden.

5. 5.

   Serve garnished with fresh parsley.