Chili con carne in the crepe à la Didi

Ingredients for 4 servings:

• 200 g minced beef
• 1 m.-large shallot(s)
• 200 g cherry tomatoes
• 200 g kidney beans
• 40 g corn
• 1 tsp, heaped rub (Dry Rub à la Didi medium, recipe in my CK profile)
• 1 tsp tomato paste
• 40 g tomato sauce
• 1 tbsp olive oil
• 1 pepper, red
• 1 tsp baking cocoa
• 1 cup of espresso
• 500 g flour
• 1 liter of milk
• 6 m.-sized eggs
• 2 pinches of salt

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 2 hours; Total time approx. 3 hours 20 minutes

Peel the shallot and dice it into small cubes. Heat the olive oil in a saucepan. Sauté the shallots until they have browned and are fragrant. Add the minced meat and fry until the liquid has evaporated. Add the tomato paste and fry. Add the cherry tomatoes and tomato sauce. Simmer on low heat for about 1 hour. Meanwhile, rinse the kidney beans and corn in a sieve and drain well. Halve the peppers and remove the seeds and white pith. Cut the peppers into small pieces. Add the dry rub, peppers, cocoa, and espresso to the minced meat mixture and mix well, then simmer for another 30 minutes. Now add the kidney beans and corn and simmer for another 15 minutes. Make the crepe batter from the flour, eggs, milk, and a pinch of salt. Let it rise for about an hour. Now the batter can be prepared in batches in the crepe pan – the crepes should be lightly golden brown on both sides. Spread a strip of chili con carne on each crepe and roll up the crepe. Arrange and serve.