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Ingredients
Crêpes with Provencal Meat Filling
- For the crepes
- 125 grams Pastry flour
- 250 milliliters milk
- 2 eggs
- 1 pinch salt
- 3 Tbsps melted butter
- clarified butter (for sautéing)
- For the filling
- 350 grams mixed Ground meat
- 1 onion
- 2 Tbsps vegetable oil
- 1 sm can peeled Tomatoes
- 2 tsps herbes de Provence
For the crepes: In a bowl, whisk together the flour, milk, eggs, salt and melted butter, cover and let stand 30 minutes.
For the filling: Peel and finely chop the onion. Heat the oil in a skillet and lightly saute the onion. Add the ground meat, stirring until no longer pink. Stir in the canned tomatoes with their juice, cover and simmer 20 minutes. Stir in the herbes de Provence.
Heat a little clarified butter in a pan, pour in 1/4 of the batter and gently swirl the pan until the batter covers the bottom in a thin layer. Cook over medium heat until lightly browned on the underside. Flip the crepe over and cook until the underside is lightly browned. Repeat with the remaining batter to make four crepes. Spread on plates, divide the meat mixture among the crepes, roll up and serve.
(Percentage of daily recommendation)
| Calorie | 611 cal. | (29 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 44 g | (38 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.8 g | (6 %) |