Baked Cornmeal Crepes with Beef and Beans
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 659 kcal | (31 %) | ||
| Protein | 34.7 g | (35 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 53 g | (35 %) |
Ingredients
- For the crepes
- 150 grams Pastry flour
- 50 grams Cornmeal
- 1 pinch salt
- 250 milliliters milk
- 2 medium eggs
- 30 grams butter
- clarified butter (for frying)
- For the filling
- 250 grams Beef fillet
- 2 red Bell pepper
- 2 Tbsps vegetable oil
- 1 garlic clove
- 200 milliliters clear Instant broth
- 2 Tbsps Asian sweet & sour Sauce
- 2 tsps cornstarch
- 120 grams Kidney beans
- 100 grams Corn kernel
- Salt freshly ground pepper
- 1 Tbsp coarsely chopped Coriander
Preparation steps
For the crepes, whisk flour, cornmeal, salt, milk and eggs to a batter and let stand for about 20 minutes.
For the filling, cut beef into small pieces. Rinse and quarter bell peppers, remove seeds and ribs and cut into strips. Sauté beef in oil. Peel garlic and press through a garlic press into beef. Mix bell peppers into beef and sauté briefly. Add broth and sweet & sour sauce to beef and bring to a boil. Whisk cornstarch with a little cold water, add to filling mixture and return to a boil. Mix beans and corn into filling and stir until heated through. Season filling with salt and pepper and simmer over low heat for about 15 minutes.
Melt butter and stir into crepe batter batter. Fry batter in clarified butter into 4 crepes. Stir coriander into filling. Spoon filling onto crepes, roll up and place in a baking dish greased with butter. Grate cheese and sprinkle over crepes. Bake crepes in oven preheated to 225°C (fan:200°C, gas mark 4)(approximately 425°F) until cheese is melted and browned, about 10 minutes. Serve crepes immediately.
