Lamb Crepe Rolls

For the pancakes: sift the flour and salt into a mixing bowl and make a well in the centre. Add the egg and beat well.

Add half the milk and beat until smooth. Stir in the remaining milk until blended.

Lightly oil a pancake or frying pan and heat until smoking hot. Add enough batter for a thin even coating. Cook until set and lightly golden then turn over and cook for another 30 seconds. Remove from the pan and repeat with the remaining batter, greasing the pan between each pancake.

Slide the cooked pancakes onto a plate, layering up the pancakes with non-stick baking paper, so they don't stick together. Keep warm in a low oven.

For the filling: heat the oil in a frying pan. Add the lamb and fry, stirring, for 4-5 minutes, until browned. Remove from the pan and set aside.

Add the onion and garlic to the pan and cook for 5-8 minutes, until softened.

Return the lamb to the pan, then add the chilli powder, paprika and tomato puree and stir well. Season to taste with salt and pepper. Continue to cook over a low heat, stirring occasionally, for 20-25 minutes.

Place 1 pancake onto a work surface. Spoon a line of the filling down the middle of the pancake, leaving the edges free. Roll the pancake up using your hands, folding it in at the edges to form a parcel.

Repeat with the remaining pancakes and filling mixture.