Meat-filled Crepe Pie

1. 1 Wheat flour 45 g
2. 2 Milk 2.5%pack 930 ml ≈ $0.88 120 ml
3. 3 Eggspack 10 pcs ≈ $1.93 1.5 pcs
4. 4 Ground pork and beefpack 500 g ≈ $7.01 120 g
5. 5 Onions≈ $1.60 per kg 40 g
6. 6 Garlic≈ $10.00 per kg 2 g
7. 7 Sour cream 15%pack 300 g ≈ $1.60 40 g
8. 8 Hard cheesepack 200 g ≈ $2.70 25 g
9. 9 Sunflower oil 12 ml
10. 10 Salt 2 g
11. 11 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. From flour, milk², 1 egg and a pinch of salt, knead a liquid batter and cook thin crepes in a skillet for 1 minute on each side.

2. Chop the onion⁵ finely and crush the garlic⁶; sauté the minced meat with onion and garlic for 8–10 minutes until cooked through and no pink remains, then salt, pepper and cool.

3. Place the filling on each crepe and roll up into a tube.

4. Tightly arrange the tubes in a buttered dish.

5. Mix the sour⁷ cream, the remaining 0.5 eggs³ and half of the grated cheese and pour over the tubes.

6. Sprinkle with the remaining cheese.

7. Bake at 180°C for 30–35 minutes until golden brown.

In short

• In the planner this dish is cooked for two days: reheat on day two.