Beef Stew Stuffed Crepe

Ingredients

• Flour6 tablespoon (48 g)
• Egg1 count (55 g)
• Milk1/3 cup (79 ml)
• Beef120 g
• Tomato1/2 count (65 g)
• Onion1/4 count (38 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, chop the tomato and onion.

7. 7

   Step 7

   In the same pan, heat the oil and spread. Add the onion together with the tomato and season with salt and pepper.

8. 8

   Step 8

   Stir-fry over medium heat for 3-5 minutes until the onion is translucent. Add some water if required.

9. 9

   Step 9

   Add the beef and cook for 8 - 10 minutes until cooked through. Stir occasionally.

10. 10

    Step 10

    Once done, stuff the pancakes with the beef, fold and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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