Crêpe with Ground Meat Filling

Ingredients

• 125 g flour
• 250 ml milk
• 2 Eggs
• 1 pinch salt
• 3 tbsp butter
• butterfat (for frying)
• 350 g mixed ground meat
• 1 onion
• 2 tbsp oil
• 1 small can peeled tomatoes
• 2 tsp herbs de Provence

Instructions

1. 1.

   Whisk flour, milk, eggs, salt and liquid butter into a batter and let rest for 30 minutes. Peel and finely chop the onion; sauté lightly in oil, add ground meat, cook until browned, pour in canned tomatoes with juice, cover and simmer for 20 minutes, stir in herbs de Provence.

2. 2.

   Heat butterfat and fry crêpes in batches. On plates, spread a generous amount of the meat mixture into the center, fold the crêpe over, and serve.