1cupall purpose flour (plain flour Australia and UK)
⅝cupbutter - unsalted
filling ingredients
1poundground beef (minced beef) - if desired you can mix with minced pork
1mediumyellow onion - finely chopped
1mediumegg
⅝cupchicken livers
1bulbgarlic
⅚cupwhite wine
½teaspoonground black pepper
1tablespoonparsley - chopped fresh
1piecebay leaf (bay leaves)
1cupParmesan cheese - grated
⅔cupdried breadcrumbs
sauce ingredients
3mediumtomatoes - peeled
1bulbgarlic
½teaspoonsugar (white sugar)
Instructions
Crepes instructions
In a large bowl combine water, milk, eggs (beaten), salt, flour and 3 tbsp of melted butter. Blend together and let the mixture in the fridge for at least 3 hours. (The mixture should be like thin cream).
Heat a pan, spread half tsp of butter and pour in 3 full tablespoons of the mixture.
Bake it for a couple of minutes and test the first crepe; if it isn't baked, this could mean the mixture is too thick, so add some milk or water.
Tilt the pan to make the mixture spread everywhere to make a thin crepe. Bake it for 2 minutes over medium heat (or low, depending on your kitchen appliance) and turn it over. Let it cook for 2 more minutes.
Repeat until there is no mixture left in the bowl.
Filling instructions
In a large pot, sauté the onion with 2 tsp of butter until soft.
Add the minced meat and the bird livers, cook for a few minutes and then add a crushed garlic clove and stir until the meat is no longer pink.
Add the wine and let the pot boil for 2 minutes.
Add salt and pepper, some chopped parsley and 1 bay leaf.
Lower the heat and let the mince simmer for 45 minutes.
Remove the pot from the heat, and add 1 beaten egg, 2 tbsp of parmesan and the breadcrumbs. Mix well.
Fill the crepes with the meat and place them in a baking tray.
Sauce instructions
Peel off the tomatoes, remove the seeds and chop the rest.
Add the remaining butter to a pan, add the tomatoes and cook for 5 minutes.
Add salt and pepper, a crushed garlic clove and a pinch of sugar. Cook for 5 more minutes and remove the pan from heat.
Pour the sauce onto the crepes in the baking tray and sprinkle the remaining parmesan on top.
Bake in preheated oven (180°C) for 15 minutes until golden brown.