Ingredients
For the batter:
125 g wheat flour (type 55)
2 eggs
250 ml milk
20 g butter
100 ml beer
1 pinch table salt
1 pinch sugar
In the refrigerator:
2 slices of cooked ham
“Garlic and herbs” cheese spread
Coriander, raz el hanout
200 g leftover stewing beef
Cherry tomatoes
100 ml olive oil
½ red onion
1 ball of mozzarella
2 small red apples
1 Tbsp. honey
½ lemon
20 g butter
Sugar
Instructions
Preparing the batter:
In a large bowl, combine the dry ingredients, then add the liquid ones, stirring until the batter is smooth. If lumps form, use a fine sieve to remove them. Set aside for 30 minutes.
Cooking the crêpes:
Pour a ladle of batter onto a lightly oiled non-stick frying pan and cook for 2 min. on each side. Place the cooked crêpes on a large plate, with a sheet of plastic wrap between them.
For the toppings:
1. Mix together the cheese spread, the coriander and a dash of raz el hanout. Spread on a crêpe, add two slices of ham and roll up tightly. Slice and lay on top of a salad.
2. Chop the red onion finely and sweat in a bit of olive oil. Add the chopped cherry tomatoes and the leftover meat. Simmer for 5 minutes. Set aside four slices of mozzarella and dice the rest to bind the filling. Spread the filling on two crêpes, then roll, folding over the ends to form two cannelloni. Lay the mozzarella slices on top and brown in the oven for 5 minutes.
3. Peel and dice the apples. Caramelise in a frying pan with a bit of sugar and honey.
To stop the caramel from cooking, add a knob of butter and lemon juice. Cool.
Top one crêpe with this apple mixture and caramelise with sugar, browning with a kitchen blowtorch.
Place in your MB Original, laying the two cannelloni on one layer and reheat in a microwave oven.
