Dough
2 cups of wheat flour
1 cup of cornstarch
3 whole eggs, beaten
1 cup of natural milk
1/2 cup of warm water
1 tablespoon of salt
1/2 cup of unsalted butter, softened
Filling
200g ground meat, freshly minced
1 tablespoon of olive oil
1 finely chopped garlic clove
1 medium-sized onion, finely chopped
1 tomato, seeded and finely chopped
1 finely chopped shallot
1 teaspoon of tomato paste
Salt, black pepper, and chopped parsley to taste
Dough
2 cups of wheat flour
1 cup of cornstarch
3 whole eggs, beaten
1 cup of natural milk
1/2 cup of warm water
1 tablespoon of salt
1/2 cup of unsalted butter, softened
Filling
200g ground meat, freshly minced
1 tablespoon of olive oil
1 finely chopped garlic clove
1 medium-sized onion, finely chopped
1 tomato, seeded and finely chopped
1 finely chopped shallot
1 teaspoon of tomato paste
Salt, black pepper, and chopped parsley to taste
Dough: in a blender, beat the eggs
Add the remaining ingredients and blend again
Let it rest for 30 minutes
While that's resting, prepare the filling
Mix the ingredients and cook over low heat
Stir occasionally with a wooden spoon
In an anti-stick frying pan, make the crepes
Assembly: stack the crepes alternating with the filling
Finish with a little more filling and serve immediately
