Crepes / Pancakes filled with savory mince
Ingredients
1 cup plain flour
1/4 teaspoon bicarbonate of soda
2 eggs
1 1/2 cups milk
60g butter, melted, cooled
1 cup Greek Yoghurt
Mince filling
4 cups cooked mince
100g feta, crumbled
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 cup mint leaves, roughly chopped
Method
Sift flour and bicarbonate of soda into a large bowl. Make a well in the centre. Whisk together eggs, milk and 2 tablespoons of melted butter. Add to flour mixture. Use a whisk to mix, gradually drawing in flour to make a smooth batter. Cover and stand for 30 minutes.
Heat an 18cm (base) crepe pan over medium heat. Brush with a little of the remaining butter. Pour 2 tablespoonfuls of batter into centre of pan and swirl quickly to coat base. Cook for 2 minutes or until golden and lacy. Turn and cook for a further 30 seconds. Transfer to a plate. Repeat with remaining batter, greasing pan in between crepes, until you have 16 crepes.
Make filling Combine mince, feta, cumin, coriander and half the mint. Mix well.
Preheat oven to 200°C. Grease a 5.5cm deep, 17cm x 26cm (base) ovenproof baking dish. Place 1/4 cup of mince mixture onto 1 edge of 1 crepe. Roll up. Place into prepared dish. Repeat with remaining mince and crepes. Cover with foil. Bake for 10 to 15 minutes or until crepes are hot.
Combine remaining mint and yogurt. Serve with crepes.
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