Crepes with Ground Meat Filling
For the batter, stir together the pastry flour with the eggs, a pinch of salt and the milk and let rest 20 minutes.
Preheat the oven to 80°C (approximately 175°F).
For the filling, peel the shallot and garlic, chop finely and sweat in a hot pan with oil until translucent. Add the ground meat, crumble with spatula and cook. Rinse the tomatoes, quarter, remove the stalk and seeds and cut the flesh into small cubes.
Trim the scallions, rinse, cut into thin rings and add with the diced tomatoes to the ground meat. Season with salt, pepper and chile flakes and keep warm.
Remove the leaves of the lettuce, rinse and shake dry.
Heat some oil in a frying pan (20 cm diameter, approximately 8 inches) and pour in a small ladle of the batter. By slightly turning and tilting the pan, spread the batter to a uniform thickness and bake golden brown on both sides. Remove, drain on paper towels and keep warm in a preheated oven. Repeat with the remaining batter and bake another 7 small crepes. Place the crepes on a kitchen worktop, spread as desired with a little sour cream or cream cheese, lay 1-2 lettuce leaves on each and top with some of the meat mixture. Gently fold one side of crepes slightly toward the center and roll the crepes. Wrap in napkins and serve in glasses. If desired, decorate with a dollop of sour cream.