Ground Beef and Vegetable Crepes

Ingredients

• Ground Beef120 g
• Onion1/4 count (38 g)
• Milk1/3 cup (79 ml)
• Egg1 count (55 g)
• Flour6 tablespoon (48 g)
• Oil1/2 tablespoon (5 ml)
• Parsley1 tablespoon (4 g)
• Bell Pepper1/4 count (30 g)

Instructions

1. 1

   Step 1

   Mix milk with the egg and flour in a bowl.

2. 2

   Step 2

   Heat a non-stick pan over high heat. If you don't have one, pour some oil.

3. 3

   Step 3

   Once heated, pour the mixture in two or three servings to make two or three pancakes.

4. 4

   Step 4

   Lower the heat to medium and, once the bottom part sets, flip the pancakes and cook for some seconds.

5. 5

   Step 5

   Repeat with the remaining mixture.

6. 6

   Step 6

   For the filling, chop the onion and bell pepper while you heat the oil in a pan over medium heat.

7. 7

   Step 7

   You can use red, green, yellow or the three bell peppers.

8. 8

   Step 8

   Once heated, add and stir-fry for 5 minutes.

9. 9

   Step 9

   Then add the beef and cook for 10 minutes while stirring until browned. You can add some liquid to prevent from drying.

10. 10

    Step 10

    Add salt and pepper and add chopped parsley.

11. 11

    Step 11

    Fill the crepes with the mixture.

12. 12

    Step 12

    Roll up and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Ground Beef and Vegetable Crepes can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.