Young Beef Crepe Parcels

Prepare the pancake mixture by mixing the flour and salt in a large mixing bowl.

Add the beaten egg and olive oil and start whisk, gradually adding the water simultaneously. Whisk until you have a smooth batter.

In a crepe pan, melt a knob of the butter over a medium heat and ladle in the batter, tipping the pan to create a circular pancake. Flip and cook for a further minute on the other side once golden underneath. Repeat until all the batter has been used. Transfer the cooked pancakes to a plate and cover with tin foil to keep warm.

Heat the oil in a large frying pan to hot and season the veal well before frying for 3-4 minutes until golden brown. Add the lemon juice and zest and season to taste.

Place a tablespoon of the veal in the centre of each pancake and gather up the edges to form a parcel.