Beef and veg crepes

Beef and veg crepes

It’s a tasty way to use up meat and vegetables from cooking broth.

Origin: Anna Ciesielska “Philosophy of Health”

Ingredients for the filling:

  • Oil for frying
  • 2 onions – chopped
  • Leftover vegetables from broth: carrots, parsnips, fennel, celery stick – diced
  • Leftover meat from broth, here beef – diced
  • Herbs and spices: ground caraway, ground coriander, ground ginger, salt, basil, marjoram, black pepper

In a deep frying pan heat up 2-3 tbsp of oil, fry onions until golden. Add vegetables, meat, 1 tsp ground caraway, 1 tsp ground coriander, 1/2 tsp ground ginger, salt to taste, 1 tsp basil, 1 tsp marjoram, pinch of caraywa and black pepper to taste. Mix everything thoroughly and until the filing is piping hot.

Ingredients for crepes:

  • 1 and 1/2 cup of flour
  • pinch of turmeric
  • 2 eggs
  • 1/2 cup of milk
  • pinch of ginger and nutmeg
  • pinch of salt
  • 1 and 1/4 cup of water

Put all ingredients in to a mixing bowl and mix with a hand mixer or an electric balloon whisk for about 5 minutes, or until the batter is smooth. Put aside for about 10 minutes. Pre-heat a shallow frying pan (24-26 cm diameter) with a little bit of oil. Pour batter on to the frying pan, just enough to cover the base. Fry for about 3-5 minutes on each side. Remove on to a plate. Spread a little oil on the frying pan before each crepe.

Spread some filling on a crepe, fold in sides and roll the crepe up. Serve crepes with tomato sauce or tomato ketchup.

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