Use beef mince to fill these crepes and get in the mood for Pancake Tuesday.
Ingredients
- 2 eggs
- 1 1/2 cups (375ml) milk
- 1 1/2 tablespoons olive oil
- 3/4 cup (110g) plain flour
- 1 small onion, thinly sliced
- 500g Heart Smart beef mince
- 2 teaspoons plain flour, extra
- 1/2 cup (125ml) Massel beef stock
- 1/2 cup (125ml) red wine
- 100g roasted capsicum, sliced
- 3/4 cup chopped fresh herbs (such as parsley and chives)
- 1 teaspoon cornflour
- 1/2 cup (125ml) cream
- 1 cup coarsely grated gruyere
Method
- Step 1Whisk eggs, milk and 1 tablespoon oil into flour until smooth. Chill for 20 mins.
- Step 2Cook onion in remaining oil until translucent. Add mince and brown. Add extra flour and cook for 1 min. Stir in stock and wine and simmer until absorbed. Stir in capsicum, 1/2 cup of herbs and season.
- Step 3Heat a crepe pan over medium high heat. Spray with oil. Use 1/4 cup batter per crepe and swirl around pan until thin. Cook until brown, flip and cook for further 30 secs. Keep warm.
- Step 4Whisk cornflour with cream until smooth. Cook on low heat until thick. Add cheese and stir until melted. Fill crepes with mince. Spoon sauce over, sprinkle with herbs and serve.
- Low carb
- Low sugar
- Lower gi
Nutrition
2983 kj
Energy
43g
Fat Total
21g
Saturated Fat
2g
Fibre
46g
Protein
257mg
Cholesterol
392.98mg
Sodium
9g
Carbs (sugar)
31g
Carbs (total)
All nutrition values are per serve
- Author: Jess Sly
- Image credit: John Paul Urizar
- Publication: Fresh Living
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