Ingredients: |
Ingredients: Crepes
4 eggs, beaten
1/2 Cup flour
1 Cup water
1 Tablespoon olive oil + more for frying
1/4 teaspoon salt
1/2 Cup beef stock
1/2 Cup grated parmesan
Filling
1 Tablespoon olive oil
1/2 pound ground beef
1/2 pound ground pork
Salt and pepper
1 carrot, diced
1 celery stalk, diced
1/2 onion, chopped
1/2 Cup red wine
2 Cups passata (tomato puree)
1/4 Cup grated parmesan
2 egg yolks
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Directions: |
Directions:Make the crepe batter; in a bowl, combine eggs and flour and whisk until smooth. Slowly whisk in water, 1 tablespoon olive oil, and salt. Set aside to rest for 30 minutes.
Meanwhile, make the filling; heat olive oil in a skillet, add the ground beef and pork, season with salt and ground black pepper and cook, stirring until evenly browned.
Add the carrot, celery, and onion and cook 1-2 minutes, until starting to soften.
Add red wine and cook, stirring, until reduced completely.
Stir in passata and parmesan, reduce heat to low, cover, and let cook 20 minutes, until the meat is tender and the flavours marry.
To finish the filling, add 2 egg yolks to the mixture, stirring continuously until the mixture holds together. Remove from heat and reserve.
To make the crepes, heat a 10-inch skillet over medium heat and lightly brush with olive oil.
Ladle a few tablespoons of the rested crepe batter into the pan and swirl to coat the bottom.
Cook 1 minute until set at the edges and bubbling across, then carefully flip and cook the other side for 1 minute.
Repeat with remaining batter to make several crepes. Reserve.
Preheat oven to 350. Grease an 8 x 10-inch baking dish.
Spread the meat filling onto the cooked crepes and roll into pinwheels.
Add the crepe rolls to the prepared dish side by side.
Pour beef stock over the crepe rolls and sprinkle parmesan on top.
Cover with foil and bake for 20 minutes. Serve hot. |
This recipe for Rolled Meat Crepes is from