These egg crepes make an ideal wrapper for meat or vegetable stuffed cannelloni-style rolls. To go veggie, fill the crepes with a (well-drained) ratatouille and top the crepes with the tomato sauce along with a grated cheese.

Method

• In a large jug mix the potato flour with a little water to a smooth thick paste, add the eggs and whisk into the potato flour with the salt. Add the rest of the water gradually until you have a batter the consistency of pouring cream.
• Lightly oil the base of a non-stick crepe pan and place over a medium heat.
• Pour in a thin layer of batter and then pour any residue back into the jug. You are aiming for very thin crepes. Cook for approximately 30-45 seconds by which time the top will be dry. Turn onto a piece of baking parchment.
• Taste the first one and add a little more salt if needed. Repeat until you have used up all the mixture, separating the crepes with baking parchment.
• For the filling: sautée the onion, celery and carrot with the thyme in a little oil until soft. Add the garlic and fry for a minute or two to soften. Add the beef and break up the lumps then sauté until browned. Add the red wine if using and stock and simmer to reduce. Season if necessary. Add the parsley and a few tablespoons of the marinara sauce. Allow to cool.
• To assemble: place approximately one tablespoon of mince about 3 cm from the bottom of a crepe. Fold the bottom up.
• Fold in the two sides and roll up the crepe until you have a neat cylinder and in an oven proof dish seam side down. Top with the marinara sauce and heat through in an oven at 180°c for approximately 25-30 minutes until piping hot.

thebutchersdaughter    /    louismann.co.uk