Well if you already know about crêpes stuffed with savoury fillings, today’s recipe is not that far from this idea, only presented differently.
I had the idea of these savoury crepes and ground meat pinhwheels from Rachida Amhaouche’s “Canapés et salés “. She’s a famous Moroccan cookbook writer.
You can make the crepes ahead of time (a couple of days), the filling can also be made a few hours ahead of time too. Just assemble and bake before serving time for a stress-free starter/appetizer.
|A served a couple of pinwheels along with chard bakkoula for a complete meal|
Prep: 20 min – cooking: 40 min
Crêpes (my trusted recipe, about 8)
- 125g all purpose flour
- 2 eggs
- 50g of butter
- 30 ml of milk
- A good pinch of salt
- A good pinch of black pepper
- 200g of lean ground meat
- 80 g of mushrooms, chopped
- 1 medium-size onion, chopped
- 1/2 tsp of ground cumin
- 1 tbsp of sweet paprika
- Salt and black pepper to taste
- 2 tbsps of olive oil
- Red or green pepper, aubergines, spinach leaves as an option
- Any herb you fancy
- 100 g of hard cheese, grated (Edam, cheddar, Emmental..)
|A dollop of yogurt on top is not a bad idea|
Prepare crêpes (ahead of time)
In a blender, add milk, the eggs followed by the rest of the ingredients. Blend for a minute. Transfer to a container. Cover and set aside in the fridge for at least 30 min or overnight.
To cook crepes, dip a bit of kitchen paper in melted butter and smear the pan with it and scoop enough batter to cover the bottom with a thin layer.
After a minute or once the edges start coming off, turn the crepes and cook them on the other side. The whole process should not take more than 3 minutes per crepe. Set aside to cool.
Like mentioned earlier, you can make crêpes a couple of days ago, just cover them with a kitchen paper and cling film and keep them in the fridge.
Make the meat filling
Sauté all the ingredients for a few minutes until they’re cooked through. Season to taste. Feel free to use your favourite herbs.
Set aside to cool.
Shaping and baking the pinwheels
Preheat the oven at 200 degrees.
Mix half of the grated cheese with the meat filling.
Place enough of the filling on the top of a crêpe . Place another crêpe on top and again cover it with filling. Roll.
Follow the same logic with another couple of crêpes.
Delicately line up all the pinwheels on a baking sheet covered with baking paper. Grate the cheese on top.
Bake for about 7-10 minutes.
Serve at room temperature.