Dinner Recipes

Beefy Crepes

August 4, 2011

This is a simple version and doesn’t take long to make- sure, the meat sauce grows in flavour if you can make the day before but it’s still awesome straight up. I buy organic whenever possible because I don’t like my food sprayed with pesticides but it’s your choice, no stress. With a side salad this meal contains 6 veg, a legume and protein so it definitely ticks all the boxes. On a cold night like tonight a glass of organic Cabernet Merlot just perfects this dish

ingredients (serves 6)

 

Meat sauce:

  • 500g organic minced beef
  • 1 red onion, chopped
  • 2 garlic cloves, chopped
  • 2 tablespoon olive oil
  • 1 x 400g tin of diced tomatoes
  • 1 x 400g tin kidney beans
  • 1 tablespoon tomato paste
  • 1/3 cup red wine
  • 1/2 large carrot, grated
  • 1/4 teaspoon paprika
  • 1/4 teaspoon nutmeg
  • handful of parsley, chopped
  • sea salt & pepper
  • parmesan cheese

 

Crepes:

  • 1 1/2 cup wholewheat flour
  • 1/2 cup psyllium husk ( optional – if not used,  add 1/2 cup flour more)
  • 1 egg
  • 1 teaspoon olive oil
  • 1 cup A2 milk
  • 1 cup water
  • pinch sea salt

 

In a saucepan add oil and onions to cook for a few minutes. Add garlic and stir for a further    2 minutes. Once aroma builds, add the mince and cook until browned.  Add paprika, nutmeg, salt & pepper. Add wine and stir in for a few minutes. Once cooked through, add the tomatoes, beans, carrot, parsley and tomato paste. Bring to boil, then simmer for 20 mins.

 

While the meat sauce is cooking, make the crepes. In a bowl add all the ingredients and stir. It should have a thin consistency so if a little gluggy add a little more water. Let sit until beef sauce is ready then in a fry pan spray olive oil and start making crepes. They should be thin and cook quite easily. On a plate add salad and add cooked crepe and fill with meaty sauce then fold over. Grate parmesan cheese over top to garnish.

 

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