Ben's Savoury Crepes with Beef and Mushrooms
Serves 3 – Recipe provided by Ben Hayes
100 grams flour
2 tablespoons melted butter
2 tablespoons finely chopped parsley, dill or chives
½ teaspoon salt
2 tablespoons olive oil
1 onion, finely chopped
2 rashers rindless bacon, diced
1 celery stalk, finely sliced
2 garlic cloves, crushed
200 grams Swiss brown or button mushrooms, chopped
600 grams minced beef
1 tablespoon plain flour
150ml Pfeiffer Mataro
400ml tomato passata (sugo)
1 tablespoon tomato paste
300ml chicken stock
1 teaspoon ground cinnamon
pinch of dried oregano
2 tablespoons grated cheddar or gruyere
2 tablespoons finely chopped parsley
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.
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.
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.
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).
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 with a glass of Pfeiffer Mataro.