Indian Inspired Crepes

I first got hooked on savory crepes when I visited France for the first time many years ago. Since then I have filled my crepes with just about everything. I hope you like these as much as I do.

• Ready In: 1 hr
• Serves: 6

Ingredients

• 2  tablespoons  oil
• 2  medium onions, chopped
• 2  garlic cloves, chopped
• 2  jalapeno peppers, seeded and chopped
• 1  piece fresh ginger, chopped
• 1  teaspoon turmeric
• 1  teaspoon ground coriander
• 1  teaspoon ground cumin
• 2  teaspoons garam masala
• 1  lb ground beef
• 1 (14 1/2ounce) can  of petite diced tomatoes
• 3  ounces plain yogurt
•  salt

Directions

1. Fry chopped onions in oil until they are soft. Add chopped garlic, jalapeno, ginger and spices. I usually use a 1 x 1 inch piece of ginger. Fry for a couple of minutes. If the mix sticks to the pan, add a few tablespoons of water. Add the meat and fry until the meat is nicely browned.
2. Add the can of tomatoes to the meat mix and let it simmer, covered, for 20 - 30 minutes.
3. Add the yogurt and let it simmer, uncovered, for about 10 minute more.
4. Taste and add salt according to your taste.
5. Use your favorite recipe and make crepes. The filling is enough to fill 6 crepes.
6. Fill the crepe, roll it up and place on dinner plate. Drizzle with a little bit of yogurt and sprinkle a dash of turmeric on top.