for 4 people

Batter

200 g	wholemeal rye flour
¼ tsp	salt
3 ⅓ dl	light beer
1 ¾ dl	water
4	fresh eggs, beaten
2 tbsp	butter, melted, left to cool

Crêpes

oil for frying

Mince

	oil for frying
500 g	minced meat (beef)
1	shallot, finely chopped
1	garlic clove, finely chopped
1 ½ tbsp	tomato puree
2 sprig	parsley, finely chopped
½ tsp	salt
a little	pepper

To fill

2	carrots
	salted water, boiling
100 g	mayonnaise
50 g	dried apple segments, cut into thin slices

To serve

2 tbsp	mayonnaise
1	carrot, cut into thin slices
2 tbsp	Hemp seeds

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.

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