SUJOK STUFFED CRÊPES BY A SPICE AFFAIR

Time: 1 hour (+12 hours to marinate the meat)
Servings: 5-6

INGREDIENTS

For the Meat

• 500g minced meat
• 1 ½ tbsp Sujok Seasoning
• 1/3 cup white vinegar
• Pink Himalayan Salt, to taste

For the Crêpe 

• 2 cups chickpea flour
• 1 tsp baking powder
• 1 egg
• Pink Himalayan Salt, to taste
• 1-2 cups of water, as needed
• Butter, for cooking
  **Note: you may use panini bread or kaiser buns instead ** 

For the Garnish

• Pomegranate molasses
• Lemon wedges
• Cayenne Pepper, for some heat (optional)
• Coriander, chopped

INSTRUCTIONS

For the Meat

1. In a bowl, mix all meat ingredients until well combined. Cover the bowl and refrigerate for 12 hours, it is so worth the wait. If you do not have time, it is okay it will still taste fantastic. Set aside in fridge while you prepare the crêpe.

For the Crêpe

2. Whisk all crêpe ingredients together until well combined. Slowly add in the water until you get a smooth batter.
3. Lightly grease a pan over medium heat. Once hot, pour a scoop of the batter and swirl the pan to create a round crêpe. Cook for 3-5 minutes or until the crêpe starts creating bubbles. Flip the crêpe and cook for 1 minute. Transfer to a plate and repeat the process until you finish the batter.

For the Assembly

4. Spread 3-4 tbsp Sujok seasoned meat over 1 crêpe (or your choice of bread). Gently press the meat on top of the crêpe with the help of your fingertips. You don’t want to make it too thick, so it cooks easily. Repeat the same process for each crêpe.
5. Lightly grease the pan with butter over medium heat. Add the coated crêpe; meat facing down and cook for 2 minutes.
6. Once the meat is cooked, cover the pan with a lid. Press the lid towards the pan and carefully flip, so you get a lid with a crêpe and meat facing up. Fold the crêpe, with the meat being inside. Slide the folded crêpe back into the pan and cook for 30-60 seconds on each side, until golden brown. Repeat steps 5 & 6 for each crêpe.
7. Slide the crêpe onto a plate. Drizzle with pomegranate molasses, a squeeze of lemon and a sprinkle of Cayenne for some heat. Garnish with coriander and pomegranate and enjoy!

 
Magic in the mouth!