Crepes with Ground Meat Filling

Ingredients

• 150 g flour
• 2 Eggs
• a pinch of salt
• 300 ml milk
• 1 Shallot
• 1 Garlic clove
• vegetable oil (for frying)
• 400 g mixed ground meat
• 3 tomatoes
• 2 Spring Onions
• black pepper (ground)
• 0.5 tsp Chili flakes
• 2 lettuce leaves
• 200 g sour cream (or cream cheese)

Instructions

1. 1.

   Whisk the flour, eggs, a pinch of salt, and milk together to make the batter, then let it rest for 20 minutes.

2. 2.

   Preheat the oven to 80°C with both top and bottom heat.

3. 3.

   Peel and finely chop the shallot and garlic; sauté them in hot oil until translucent. Add the ground meat and cook until crumbly. Wash the tomatoes, quarter them, remove stems and seeds, and dice into small cubes.

4. 4.

   Rinse, trim, and thinly slice the spring onions. Combine them with the tomato cubes and add to the meat mixture. Season with salt, pepper, and chili flakes, then keep warm.

5. 5.

   Separate the lettuce leaves, wash, dry, and shake off excess water.

6. 6.

   Heat a little oil in a 20 cm pan and pour a small ladle of batter into it. Tilt and rotate the pan to spread the batter evenly; cook each side until golden brown. Remove, drain on kitchen paper, and keep warm in the preheated oven. Repeat with remaining batter and bake an additional seven crepes.

7. 7.

   Arrange the crepes on a work surface, spread optional sour cream or cream cheese, place one or two lettuce leaves on each, add some meat filling, fold one side toward the center, roll up the crepe, wrap in a napkin, and serve in glasses. Garnish with a dollop of sour cream if desired.