It’s been a busy week with shopping and preparing for Christmas. Today, i’ll be #CookingWithDad! He will be sharing his best crepe recipe, while I added the savoury piece to it.
These crepes are perfect. They don’y rip apart, they come out thin and they taste amazing. Enjoy another #ChristmasCollabWithFafa!
Savoury Crepe Rolls
1 tsp salt
2 tbsp sugar
3 cups milk
2 cups flour
2 tbsp canola oil
1 pound ground beef
2 garlic (minced)
1 1/2 tbsp salt
1/2 tbsp black pepper
1 1/2 cup cooked rice
2 tbsp canola oil
In a mixer, add 2 eggs, 1 tsp salt and 2 tbsp of sugar. Mix until a thick consistency forms. Then while the mixer is still mixing, start by adding 1 cup of milk, 1 cup of flour, 1 cup of milk, 1 cup of flour and then lastly, 1 more cup of milk. Mix until no more lumps. Set aside.
In a deep wok, heat 2 tbsp of canola oil at high heat. Add 1 pound of ground beef and cook. Make sure you crumble the beef as much as you can. Cook until ground beef has browned
Add 1 1/2 tbsp salt and 1/2 tbsp black pepper. Toss in 2 minced garlic, 1/2 chopped onion and cook until onions are soft.Lastly, add 1 cup of rice. Cook for 5 mins. Set aside.
In small deep bowl, add 2 tbsp of canola oil. You will need this to brush pan.
Heat a medium to large pan and brush with canola oil. At high heat, using a ladle, fill up ladle fully and pour onto pan and start using a swirling motion to make sure the mixture spreads fully on the pan. Wait 1/2 to 1 min to brown, flip and wait another 1/2 to 1 min.
Flip crepe to a round plate, brush with butter and repeat process.
Roll crepes as you would a wrap. Folding one side forward first, then folding both sides in and slowly rolling.
To finish up the crepes. In the same large pan, add some butter and make sure the whole pan is coated. Place rolled crepes and toast each side for 1-2 mins until golden.
Enjoy with sour cream or yogurt!