Here's an extremely delicious dinner idea: crepes with beef and creamy mushroom sauce. They key to great crepes is making the batter the consistency of runny cream, so it spreads easily to to cover the base of the pan - for wafer-thin, crisped-at-the-edges crepes.
2 tbsp melted butter
2 tbsp finely chopped parsley, dill or chives
½ tsp salt
For the meat sauce:
2 tbsp olive oil
1 onion, finely chopped
2 rashers rindless bacon, diced
1 celery stalk, finely sliced
2 garlic cloves, crushed
200g Swiss brown or button mushrooms, chopped
600g minced beef
1 tbsp plain flour
150ml red wine
400ml tomato passata (sugo)
1 tbsp tomato paste
300ml chicken stock or water
1 tsp ground cinnamon
pinch of dried oregano
2 tbsp grated cheddar or gruyere
2 tbsp finely chopped parsley
1. To make the batter, blend the eggs, milk, flour, one tablespoon melted butter, herbs and salt in a processor for 30 seconds. Refrigerate until required.
2. To make the meat sauce, heat the olive oil in a large frying pan and cook the onion, bacon and celery for 10 minutes until the onions are soft. Add the mushrooms and garlic and cook for two minutes. Add the beef and cook until it browns, breaking up any clumps. Scatter with flour and cook, stirring, for two minutes.
3. Add the wine and bring to the boil. Add the tomato passata, tomato paste, stock or water, sea salt, pepper, nutmeg, cinnamon and oregano and bring to the boil, stirring. Reduce heat, and cook gently for 1½ hours, partly covered.
4. To cook the crepes, brush a 24-centimetre frying pan with melted butter, and add two tablespoons of batter, immediately swirling to coat the base. Cook for 30 seconds or until crisp at the edges, then flip and briefly cook. Remove and keep warm while you cook remaining crepes (or do ahead and reheat in a dry hot pan).
5. Place a ladleful of meat sauce down the middle of each crepe and enclose, overlapping the edges on top. Scatter with cheese and parsley and serve hot.
- More pancake recipes here