STUFFED TEX MEX CREPES WITH COCKTAIL SAUCE
These savory crêpes really blew us away and are just so delicious! We made the crêpes a little thicker and filled them with a mince mixture. And the cocktail sauce is just easy peasy prepaired.
Ingredients
For the crêpes:
- 300 g flour
- 300 ml plantbased milk
- 300 ml sparkling water
For the filling:
- 350 g vegan mince
- 1 onion chopped
- 1 small can peas
- 1 small can corn
- 1 bell pepper chopped
- 2 tomatoes chopped
- salt, pepper, paprila powder
For the sauce:
- 300 ml plantbased milk
- 25 g vegetable margarine
- 25 g flour
- 4 tbsp ketchup
- 1 tbsp vinegar
- salt and pepper to taste
Instructions
- Mix ingredients for the crêpes together and fry 1 ladle of batter at a time in a skillet.
- For the mince mixture, fry all ingredients except the mince in a pan until the vegetables are cooked through.
- Add the mince and continue to fry for 5-10 min on low heat.
- For the sauce, melt margarine in a pot.
- Sprinkle in the flour and sweat on low heat for 1 – 2 minutes, stirring well. The flour should not brown.
- Remove from heat and gradually add the milk to the roux, stirring repeatedly until smooth to avoid any lumps.
- Slowly bring to a boil and continue to cook, stirring constantly, until the sauce thickens.
- Add ketchup, vinegar, salt & pepper. Add a little milk if necessary if too thick.
- Continue to cook on lowest heat for 2 – 3 minutes.
- Fill crêpes like burritos, roll up and place in a baking dish.
- Pour the sauce over them and bake for 10 min in the oven at 180 degrees convection. Enjoy!
