We suggest you prepare Buckwheat Crepes with Beef Filling. This recipe offers a unique twist on traditional crepes, combining the nutty flavor of buckwheat with a savory beef filling. It’s a great option for a hearty and flavorful meal.
Ingredients:
For the crepes:
- 200g buckwheat flour
- 2 large eggs
- 350ml milk
- 4 tablespoons oil
- A handful of chopped parsley
For the filling:
- 400-500g ground beef
- 1 medium red onion, finely chopped
- 2 cloves garlic, minced
- 1 can tomato paste
- 5-6 sun-dried tomatoes, chopped
- 8-10 green olives, sliced
- 1 teaspoon cumin
- 1/2 teaspoon estragon
- 1/2 teaspoon thyme
- 1/2 teaspoon sweet paprika
- Pinch of chili flakes
- 100g mozzarella cheese, sliced
- Salt and pepper to taste
Instructions:
- Make the batter: In a large bowl, whisk together the buckwheat flour, eggs, milk, oil, and parsley until smooth.
- Prepare the filling: Finely chop the red onion and sun-dried tomatoes. Sauté the onion in oil until softened, then add the garlic and cook for 30 seconds more. Add the ground beef and cook until browned, breaking it up with a spoon. Stir in the tomato paste, sun-dried tomatoes, olives, and spices. Cook until the filling is thickened and flavors have combined. Season with salt and pepper to taste.
- Cook the crepes: Heat a non-stick pan over medium heat and cook the crepes one at a time, spooning a small amount of batter into the pan and swirling to create a thin layer. Cook until golden brown on both sides.
- Assemble the crepes: Place a dollop of beef filling on each crepe and top with a slice of mozzarella. Fold the crepes in half or thirds, then garnish with fresh herbs.
Buckwheat Crepes with Beef Filling are ready. Serve immediately and enjoy!