Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Batter
Crêpes
Mince
To fill
To serve
How it's done
Batter
Mix the flour and salt in a bowl, create a well in the middle. Gradually whisk in the beer, water and eggs, continue whisking until the batter is smooth, pour in the butter, mix. Cover and leave to stand at room temperature for approx. 30 mins.
Crêpes
Heat a dash of oil in a non-stick frying pan. Pour enough batter into the pan to thinly cover the base. Reduce the heat. Once the underside is cooked and separates from the pan, turn the crêpe over and finish cooking, transfer to a cooling rack. Repeat these steps with the remainder of the batter.
Mince
Heat the clarified butter in a frying pan. Add the meat in batches, fry for approx. 4 mins. each, remove from the pan. Reduce the heat, sauté the shallot and garlic in the same pan for approx. 3 mins. Add the tomato puree, cook. Return the meat to the pan, mix in the parsley, season.
To fill
Cook the carrots in boiling salted water for approx. 10 mins. until soft. Remove, cut lengthwise into quarters. Spread the crêpes with mayonnaise. Spread 2 tbsp of the mince on top of the crêpes, add the sliced apple and carrots. Shape the crêpes into rolls, cut into pieces.
To serve
Place a little mayonnaise on top of the crêpe rolls, top with the carrots, sprinkle with the hemp seeds.
| Tip: | Season the filling with Bergfeuer chilli. |
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