Fire Poppy Crepes with Hearty Minced Meat Filling

Summary

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

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Instructions

1. Put tomatoes in boiling water, let stand for 2 minutes and then peel off the peel. Cut the tomatoes into small cubes.
2. 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
3. Mix eggs, flour, milk and a pinch of salt into a batter and bake 8 crepes in hot oil.
4. 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.