Prep 20 mins
Cook 20 mins
I was making crepes for lunch and wanted some meety filling for the first course - it wouldn't have been a proper lunch if we'd just had crepes with Nutella! So I came up with this, and it was very tasty - and my fiance loved it too!! Make your crepes the usual way (I used the wonderful Crepes), and try this... you won't regret it! Although the recipe seems a bit long, don't let this scare you. I made the crepe batter first, then cooked the beef up to stage 4, and just let it simmer while I was making the crepes. Everything was on the table in about 40 mins.
- 400 g beef mince
- 1 tablespoon vegetable oil
- 2 medium onions, finely chopped
- 2 -3 garlic cloves, minced
- 1 red chile, finely chopped
- 1 tablespoon tomato paste
- 1⁄2 cup vegetable stock (half a cube dissolved in 1/2 cup boiled water)
- 1 teaspoon paprika
- salt and pepper, to taste
- 1 tablespoon cheddar cheese, grated (per pancake)
- coriander, finely chopped, to taste (optional)
- Heat the oil in a saucepan, then saute the onions for a couple of minutes, until they turn soft.
- Add the garlic and chilli and cook until the onions start to turn golden.
- Add the mince beef and stir until the meat is cooked a little bit.
- Pour stock over the meat (1/2 cup, or as much as needed for the meat to be almost fully covered in liquid).
- Turn down the heat and let simmer for 15 minutes.
- Add tomato paste and paprika and let simmer further, until almost all the liquid has vapourised.
- Just before taking off the heat, season with salt and pepper, to taste (you can leave the pepper out if you think the beef would be too spicy).
- Serve right away and, when serving in the crepes, put about 3 tbsp of spicy beef on one half of the pancake, garnish with grated cheese and coriander, fold the pancake and -- enjoy!