Ingredients
CRÊPES:--
1 cup flour
¼ tsp SIDS CRAZY SALT
¼ tsp bicarbonate of soda
2 eggs
1½ cups milk
60 g butter, melted, cooled
1 cup thick yoghurt
FILLING:--
4 cups basic mince
100 g fetta, crumbled
1 cup mint leaves, rough chopped
Parmesan cheese sprinkle
Directions
Sift flour and bicarbonate of soda into a large bowl. Make a well in the centre. Whisk together eggs, milk, SIDS CRAZY SALT and 2 tablespoons of melted butter then add to flour mixture. Use a whisk to mix, gradually drawing in flour to make a smooth batter. Cover and stand for 30 minutes.
Heat an 18 cm (base) crêpe pan over medium heat. Brush with a little of the remaining butter. Pour 2 tablespoonfuls of batter into centre of pan and swirl quickly to coat base. Cook for 2 minutes until golden and lacy. Turn and cook for a further 30 seconds. Transfer to a plate. Repeat with remaining batter, greasing pan in between crêpes, until you have 16 crêpes.
Combine mince, feta and half the mint. Mix well.
Preheat oven to 200°C.
Grease a 17 cm x 26 cm (base) ovenproof baking dish. Place ¼ cup of mince mixture onto 1 edge of 1 crêpe. Roll up. Place into prepared dish. Repeat with remaining mince and crêpes. Cover with foil. Bake for 10-15 minutes until crêpes are hot.
Combine remaining mint and yoghurt. Serve with crêpes with a sprinkle of Parmesan cheese.
