Name: Baked lamb and sage crêpes
Cook time: 70 min
Total time: 70 min
Yield: 4
Ingredients: 1 medium_piece brown onion (150g), chopped finely; 2 clove garlic, chopped finely; 3 rindless bacon slices (240g), chopped coarsely; 500 gram (1 pound) minced (ground) lamb; 1/2 cup (125ml) dry red wine; 2 tablespoon tomato paste; 1/2 cup (75g) seeded black olives; 2 tablespoon finely shredded fresh sage; 1 1/4 cup (310ml) bottled tomato pasta sauce; 1 cup (100g) pizza cheese; 1 1/2 cup (375ml) milk; 30 gram (1 ounce) butter; 2 eggs; 1 cup (150g) plain (all-purpose) flour; 1 tablespoon finely chopped fresh sage

Ingredients

1 medium_piece brown onion (150g), chopped finely

2 clove garlic, chopped finely

3 rindless bacon slices (240g), chopped coarsely

500 gram (1 pound) minced (ground) lamb

1/2 cup (125ml) dry red wine

2 tablespoon tomato paste

1/2 cup (75g) seeded black olives

2 tablespoon finely shredded fresh sage

1 1/4 cup (310ml) bottled tomato pasta sauce

1 cup (100g) pizza cheese

1 1/2 cup (375ml) milk

30 gram (1 ounce) butter

2 eggs

1 cup (150g) plain (all-purpose) flour

1 tablespoon finely chopped fresh sage

Method

Baked lamb and sage crêpes

1.Make sage crêpe batter.

2.Heat large oiled frying pan, add onion, garlic and bacon; cook, stirring, until onion softens. Add lamb; cook, stirring, until browned. Stir in wine and paste; bring to the boil. Reduce heat; simmer, uncovered, stirring occasionally, about 20 minutes or until sauce thickens. Remove from heat; stir in olives and sage.

3.Pour ¼-cup crêpe batter into heated oiled frying pan (base measures 15cm/6 inches); cook until bubbles begin to appear on surface. Turn crêpe, cook until browned lightly; transfer to a plate. Repeat with remaining batter to make eight crêpes.

4.Preheat oven to 220°C/425°F.

5.Place one crêpe on a board; spread ½ cup lamb mixture across centre of crêpe. Roll crêpe tightly to enclose filling; place, seam-side down, in shallow 20cm x 30cm (8 inch x 12 inch) ovenproof dish. Repeat with remaining crêpes and mince mixture. Pour over pasta sauce; sprinkle with cheese.

6.Bake, covered, 15 minutes; uncover, bake about 5 minutes or until browned lightly.

7.Serve with a green salad.

Sage crêpe batter

8.Heat milk and butter in small saucepan until butter is melted; cool. Whisk eggs into milk mixture.

9.Sift flour into medium bowl; stir in sage. Gradually whisk milk mixture into flour mixture until batter is smooth. Cover batter; stand 1 hour. The consistency should be like thin pouring cream; if not, add a little more milk.

We used a thin tomato pasta sauce, also known as sugo or passata, which contains only tomatoes and onion.
Note

Woman's Weekly Food

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Ingredients

Method

Baked lamb and sage crêpes

Sage crêpe batter

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