Fire Poppy Crepes with Hearty Minced Meat Filling
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 6 egg (s)
- 6 tablespoon flour
- 250 ml milk
- salt
- oil
- 500 g beefsteak tomato (s)
- 1 leek
- 250 g minced meat, half and half
- pepper
- herbs Provence
- 150 g cheese, rated Gouda cheese
- 1 onion (s)
- 1 teaspoon sugar
Print Recipe
Pin Recipe Instructions
- Put tomatoes in boiling water, let stand for 2 minutes and then peel off the peel. Cut the tomatoes into small cubes.
- Wash the leek and cut into thin rings. Peel the onion and cut into cubes. Heat oil in a pan, fry the onion cubes until translucent, add the minced meat and fry until crumbly while stirring. Season with salt and pepper. Add the leek and fry for a short time. Add the tomato cubes and simmer for about 20 minutes. Season with salt, pepper and 1 teaspoon of sugar. Stir in the herbs of Provence
- Mix eggs, flour, milk and a pinch of salt into a batter and bake 8 crepes in hot oil.
- Spread the minced meat mixture on the crepes, fold the crepes into pockets, sprinkle with the grated cheese and bake in the oven at 200 ° C for 10 minutes.
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