Stuffed Crepes

Posted on: March 3rd, 2014 by Isabels Free From

The more you make this recipe, the better and quicker you’ll be producing these lovely crepes. Once you tasty this you’ll never go back to any ready-made ones. Perfect for lunch boxes and light, fulfilling meals.

Gluten free savoury crepes

1. Place the flour mix onto a large bowl and make a well in the middle. Add the eggs, oil or butter and a little of the milk, whisk vigorously with a balloon whisk to make a lump free batter.

2. Then slowly add in the rest of the milk mixing well to form a thin batter.

3. Lightly grease a heavy-based frying pan or a non-stick crepe pan. Pour in a ladleful of batter and tilt the pan to cover the base with a thin layer.

4. Cook over a medium heat for 1 minute or until the bottom of the crepe becomes golden brown. Turn over with a palette knife or a spatula and cook the other side for a further 1 minute.  Place the pancake in a cooling rack and repeat the process with the remaining batter, greasing the pan again if necessary.

5. Sauté  the mince beef until all separated, then ad the ingredients, firstly the onion and garlic and so on. re-fry until cooked, then set aside to cool ready to fill the pancakes.

6. Once you fill the pancakes place them on a non stick baking tray, ad a bit of tomato sauce on top, sprinkle cheese and oregano then place in the oven for 10-12 minutes until the cheese has melted. Serve.

Stuffed Crepes

Makes 7 large crepes

Ingredients

100g Isabel’s pancake mix
1 Tbsp veg oil or melted butter
320ml of milk or milk substitute
2 large eggs

Savoury filling
500g of lean minced beef
1 medium onion chopped
2 medium garlic glove crushes
2 de-seeded and chopped tomatoes
2 Tbsp tomato purée
A handful of chopped parsley and the green tops of springs onions.
A pinch of Oregano

 
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