Mexican Crepes



mexican crepes


1 tablespoon olive oil
2 large onions (fi nely chopped)
3 garlic cloves (crushed)
500g beef mince
1 tablespoon ground cumin
1 teaspoon smoked paprika
¼ teaspoon ground cinnamon
400g tinned chopped tomatoes
250ml good quality beef stock
400g tinned red kidney beans (drained and rinsed)
½ cup grated cheddar
125ml sour cream
4 avocados (smashed)
juice of ½ a lime
salt and pepper
10g coriander
120g / 1 cup Supreme cake fl our
3 eggs
1 ½ cups full cream milk (divided use)
¼ teaspoon sea salt
1⁄8 teaspoon ground black pepper
3 tablespoons unsalted butter (melted) + whole butter
for cooking crêpes

Cooking Instructions

Heat the oil in a large sauté pan over a medium-high heat and add the onions. Cook for 10 minutes,
until softened and translucent. Add the garlic and fry, stirring, for 2 minutes more until fragrant, then
tip out into a bowl.
Turn up the heat to high, add the beef to the pan and season well, pressing it down with a wooden
spoon and breaking it up so it browns all over. When browned, tip out the juices from the pan and
discard, then return the onions to the pan with the cumin, paprika and cinnamon. Cook, stirring, for
2-3 minutes, then add the tomatoes with a pinch of sugar and the beef stock.
Bring to a simmer and cook, stirring occasionally, for 20-25 minutes until the beef has taken on the
fl avours of the spices and the sauce is reduced and thick. Add the kidney beans and cook for
5 minutes more, then taste, season.
Whisk together the fl our, eggs, ½ cup milk, salt and pepper in a large bowl. Continue whisking until
you have a smooth batter. Add the remaining cup of milk and stir well to combine. Cover the bowl and
place it in the refrigerator to chill the batter for at least 30 minutes or several hours.
Melt the butter in a small saucepan over medium heat. Just before you are ready to make the crêpes,
whisk in the melted butter. The batter should be the consistency of heavy cream; if it is too thick, add
milk slowly while whisking constantly until it is the right texture.
Heat a 23cm non-stick skillet or crêpe pan over medium heat. Melt a teaspoon of butter in a hot pan.
Pour about 70ml of the batter into the pan. Hold the pan with 1 hand and pour the batter in with the
other. Swirl the pan while pouring so that the batter covers the pan thinly and evenly. Pour off any
excess batter. Try not to leave any holes.
Cook the crêpe over medium-high heat until the edges turn brown, about 15 seconds. Flip the crêpe
using a small spatula and your fi ngers. Cook on the second side for another 10-15 seconds. Remove
the pan from the heat and invert it over a warm plate to stack the crêpes. Keep warm until ready to
use. Continue making crêpes with remaining batter, adjusting the heat as needed.
Mix the smashed avocado with the lemon juice and salt and pepper. Fill the savoury crêpe with sour
cream, Mexican chilli and top with cheese and coriander.