Meat Filling for Crêpes
A juicy filling of ground meat with onion and carrot — the classic for meat crêpes. It freezes well.
Ingredients
Ground beef500 g
Onion1 large
Carrot1 small
Vegetable oil2 tbsp
Broth50 ml
Saltto taste
Ground black pepperto taste
Instructions
1
Finely chop the onion and grate the carrot. Fry them together over medium heat until soft and lightly golden.
2
Add the ground meat, breaking it up with a spatula, and fry until cooked through.
3
Season with salt and pepper, pour in a little stock and simmer for 3–5 minutes so the filling stays juicy.
4
Roll the filling up in the crêpes and fry until golden.
Storage
Freezing
Cool and freeze in portions. Up to 3 months.
Cooking
Reheat straight from frozen: fry in a pan until lightly crisp, cover and cook over low heat for 10 minutes so the filling heats through.