Spicy crepes with minced meat filling

Ingredients for 3 servings:

• 150 g flour
• 1 egg(s)
• ¼ liter of milk
• salt and pepper
• 1 pinch(s) of sugar
• 5 tbsp oil
• 1 tsp oregano
• 2 tbsp white wine vinegar
• 4 m.-sized tomatoes
• 3 m.-sized onion(s)
• 2 tbsp olives, black
• some parsley, flat
• 400 g minced meat, mixed
• 1 tsp tomato paste
• 150 g tomatoes, pureed
• some curry, maybe

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Hack a little differently and also nice for the eye

Mix flour, egg, milk, 1 pinch of salt, 1 tablespoon of oil, and dried oregano until smooth. Let the pancake batter rest for about 15 minutes. For the dressing, mix together the vinegar, salt, pepper, and sugar. Whisk in 2 tablespoons of oil. Wash, trim, and slice the tomatoes. Peel the onions. Slice 1 onion into rings. Mix with the tomatoes, olives, and dressing. Wash the parsley and pick off the leaves. Grease a non-stick pan (about 20 cm) with oil. Add 2-3 parsley leaves and pour about 4 tablespoons of batter over them. Cook on both sides until golden brown. Keep warm. Cook 5 more pancakes in the same way. Heat 1 tablespoon of oil in a pan. Add the minced meat and fry until crumbly. Finely dice 1 onion, add to the minced meat, and fry briefly. Stir in the tomato paste and sweat. Stir in the passata and simmer for about 5 minutes. Season the mince mixture with salt, pepper, and curry powder. Spread the mince mixture evenly over the pancakes and roll them up. Serve the crepes with tomato salad. Serve with garlic quark.