John Myers
Ingredients for 2 servings:
- 50 g wheat flour
- 50 g wheat flour (wholemeal flour)
- 2 m.-sized eggs
- 1 pinch of salt
- 200 ml milk
- 6 m.-large spring onion(s)
- 100 g cooked meat (chicken or beef)
- 75 ml water
- 1 tsp oregano, dried
- 150 ml broth
- 1 tbsp, leveled tomato paste
- butter
- salt and pepper
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
with a delicious meat filling!
Sift flour and salt into a mixing bowl. Crack the eggs into the flour. Mix well. Combine the milk and water and gradually stir in. Whisk until a smooth, runny batter forms. Heat a little butter in a pan and add about 2 tablespoons of batter at a time. Swirl the pan quickly to spread the batter evenly and thinly. When the underside is lightly browned, flip the crêpe using a spatula and cook the other side until golden brown. Slide the crêpe onto a large plate and use the remaining batter to make more crêpes. Keep the crêpes warm in an oven at 80°C. For the meat filling, slice the spring onions into thin rings and fry in butter. Dice the meat and add it. Add the tomato paste and stock, and sprinkle with oregano. Stir and simmer for 5 minutes, seasoning with salt and pepper. Remove the pan from the heat. Pile some of the filling onto one side of each crepe and roll it up. Serve immediately.
Facebook Comments