Meat-Filled Crepe Casserole

For the crepe batter: Place the flour in a bowl and mix with milk until smooth. Beat in the eggs and salt, cover and let stand 30 minutes.

For the filling: Meanwhile, drain the beans in a colander, rinse and drain well. Rinse the chilies, slit lengthwise, remove the seeds and white ribs and chop. Peel the onions and garlic and chop finely. In a small bowl, stir together the tomato paste and the cornstarch. Heat the oil in a pan and saute the meat until no longer pink. Add the onion, garlic and chilies and saute briefly. Stir in the tomato paste mixture and saute briefly. Pour in the broth and bring to a boil (the sauce should be very thick). Add the beans, reduce to a simmer and stir every 5 minutes. Season with salt and pepper.

Preheat the oven to 200°C (approximately 390°F). Oil a baking dish. Stir the parsley into the pancake batter. Heat some butter in a pan, pour a ladleful of batter into the hot pan, 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 8-12 thin crepes.