Filled crêpes with minced meat, beetroot and feta cheese
Ingredients
- 450 ml Milk
- 4 Eggs
- 165 g Flour
- 75 g Butter
- 200 g shallots
- 1 bunch of parsley
- 3 tsp oil
- 2 tbsp sugar
- 1 tbsp balsamic vinegar
- 250 g mixed minced meat
- 2 beetroot, pre-cooked
- 200 g goat's cream cheese
- 250 g sour cream
- 200 g feta
- salt and pepper
Instructions
1. Mix 300 ml milk and eggs. Stir in 150 g flour and a pinch of salt. Melt two thirds of the butter (50 g) and stir in. Cover the dough and let it rest for about 30 minutes.
2. Brush a coated pan with the remaining butter (25 g) and heat it up. Pour one eighth of the dough into the pan and spread it out by tossing it in the pan. Bake the crêpe until golden, turn it over and bake the second side also until golden. Make eight crêpes in this way.
3. Preheat the oven to 220°C top/bottom heat. Peel and slice the shallots. Wash and chop the parsley. Heat 1 tsp. oil in a frying pan and sauté the shallots in it, add the sugar and let the shallots caramelise. Deglaze with vinegar, add 100 ml water and let it boil down until the liquid has evaporated and the shallots are soft, then remove from the pan. Heat the remaining oil (2 teaspoons) in the pan and stir-fry the minced meat until crumbly and season well with salt and pepper. Chop the beetroot finely and mix it with the shallots and chopped parsley into the minced meat.
4. Mix goat's cream cheese with sour cream, remaining milk (150 ml) and remaining flour (15 g). Pour the meat mixture onto the crêpes (leaving aside 3 tbsp. of the filling) and spread a spoonful of sour cream sauce on each. Finally, crumble half of the feta on top. Roll up the crêpes and place them in a gratin dish (15 x 25 cm). Spread the rest of the feta, the rest of the sauce and the rest of the filling over them and bake in the oven for about 5 minutes.
5. Remove the crepes from the oven and serve immediately.