Beef and Egg Stuffed Crepe

Ingredients

• Flour6 tablespoon (48 g)
• Egg2 count (110 g)
• Milk1/3 cup (79 ml)
• Beef100 g
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   For this recipe you need to grind the meat or chop it finely. Also, you can use traditional or whole wheat flour.

2. 2

   Step 2

   Mix the milk, half the indicated amount of egg and the flour in a bowl until all the ingredients are combined.

3. 3

   Step 3

   Heat a non-stick pan over high heat. Once heated, pour the mixture in two or three servings in order to obtain two or three crepes.

4. 4

   Step 4

   If you do not have this type of pan, add some oil.

5. 5

   Step 5

   Lower the heat to medium and once the bottom has set, flip the crepe and let it cook for a few seconds. Repeat the process until there is no more mixture left.

6. 6

   Step 6

   Separately, place another pan over medium heat. While heating, crack the egg and place it in a bowl.

7. 7

   Step 7

   Season with salt and pepper and beat using a fork.

8. 8

   Step 8

   Once heated, add the oil, spread and add the beef.

9. 9

   Step 9

   Season with salt and pepper and cook for 8 - 10 minutes. Stir occasionally until completely cooked.

10. 10

    Step 10

    Add the beaten egg and stir until cooked.

11. 11

    Step 11

    Stuff the crepes with the beef, fold the ends and roll up. Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Beef and Egg Stuffed Crepe can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.