Beef and Paprika Stuffed Crepe

Ingredients

• Flour6 tablespoon (48 g)
• Egg1 count (55 g)
• Milk1/3 cup (79 ml)
• Beef120 g
• Carrot1/2 medium (30 g)
• Garlic1 clove (3 g)
• Paprika1/2 teaspoon (2 g)
• Oil1 teaspoon (3 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, egg and 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 to get 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 part has set, flip the crepe and let it cook for a few seconds. Repeat the process until the mixture is finished.

6. 6

   Step 6

   Simultaneously, grate the carrot and chop the garlic.

7. 7

   Step 7

   Place a pan over medium heat and once heated, pour the oil together with the garlic and beef.

8. 8

   Step 8

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

9. 9

   Step 9

   2 minutes before turning off, add the carrot and paprika, mix, cover and let it cook for the remaining time.

10. 10

    Step 10

    Once done, stuff the pancakes with the beef, roll up and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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