Crêpes

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INGREDIENTS

For the crêpes
  • 1 cup flour
  • 1 cup olive oil
  • 1 teaspoon salt
  • 4 eggs, beaten
  • 2 cups milk
For the filling
  • 1/2 kilo minced meat
  • 1/2 cup oil or butter
  • 2 spring onions or 1 onion
  • 3 eggs
  • 1 cup cheese, grated
  • Salt, pepper and some nutmeg

PREPARATION

Beat all ingredients into a thin batter. Brush the frying pan with oil and put 1/2 small cup of the already prepared batter. Shake it to cover the entire surface of the frying pan and place over the heat to thicken. Then remove from the heat and carefully turn it over with a wooden spatula and let it cook on the other side. Fry all crepes in the same way and let them cool.

Saute minced meat with oil and onions (without any tomato), place it in a bowl and add the egg, cheese, pepper and salt. In a small pan, prepare a thick cream with 2 tablespoons of butter (heated until hot), 2 tablespoons of flour, 1 cup of milk, one beaten egg and some nutmeg. Beat two eggs, dip the crepes in and then roll them in breadcrumb. Fry over moderate heat.

If you wish, sprinkle them with cheese and after oiling a baking pan bake them in the oven for half an hour. Sprinkle with tomato before transferring to oven. Spread the cream and minced meat over the crepes and roll them up.