Pulled Beef Savoury Crepe with Apple Chutney and Pickled Courgette

Pulled Beef Savoury Crepe with Apple Chutney and Pickled Courgette

Ready in 20 minutes • Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, July 16, 2017.
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Sweet or Savoury, these crepes make a perfect pairing!

Ingredients

PULLED BEEF SAVOURY CRÊPE

  • ¼ red onion, finely diced
  • 1 clove garlic
  • 150g pulled beef
  • ½ cup chicken or vegetable stock
  • 1 handful baby spinach leaves
  • 1½ tablespoons chopped coriander leaves and stalks
  • 1-2 crêpes

PICKLED COURGETTE

  • 2 tablespoons white wine vinegar
  • 1 tablespoon sugar
  • 1 tablespoon water
  • ½ courgette

TO SERVE

  • 1-2 tablespoons eggplant relish (at room temperature)
  • 1-2 tablespoons apple chutney (at room temperature)

Steps

  1. Heat a drizzle of oil in a small frypan on medium heat. Add onion and garlic and cook, stirring occasionally, for 3-4 minutes, until starting to soften and caramelise.
  2. While onion cooks, place vinegar, sugar and water in a small pot and bring to the boil. Peel courgette into thin ribbons and add to pot with vinegar. Remove pot from heat, stir to coat courgette in pickling liquid then set aside.
  3. Add beef to pan with onion, breaking up with a wooden spoon as it cooks. Add stock and bring to a gentle simmer then reduce heat to low to cook for about 5 minutes, stirring occasionally, until sauce has thickened slightly.
  4. Stir through spinach and coriander and season to taste with salt and pepper. Remove from heat.
  5. Heat a small, dry (preferably non-stick) fry-pan on medium heat and gently warm crêpes for about 30 seconds each side. Place pulled beef down the centre of the crêpe and roll up.
  6. place a dollop of eggplant relish in middle of a plate. Place crêpe on top and finish with pickled courgette and apple chutney.

Nutritional Information

Energy 2152 kj
514 kcal
Protein 37.4g
Carbohydrate 52.9g
Fat 15.5g