Crepe Rolls Recipe | Food Diaries | Zarnak Sidhwa | Fast Food

Method:
Beat the eggs, water, salt and butter till combined. Whisk the flour into the egg mixture until it is smooth with no lumps. Add the milk into the mixture and whisk to mix well. Leave the batter for about 30 minutes to rest. Heat a crepe pan and lightly coat it with some oil using a pastry brush. When pan is heated, ladle just enough batter to thinly coat the bottom of the pan. Let the crepes cook for about 20 seconds, flip them and cook for another 10-20 seconds until crepes are cooked. Put the crepes on top of each other with greaseproof paper in between so they don’t stick. Once filling is ready then put 2 tbsp each of the filling in each crepe and roll or fold in half and then in a triangle and serve immediately.

For Filling:
Heat oil, add the onions and cook until they soften. Add the curry powder, garlic, salt, chilli powder, chilli flakes and green chilli.. Add the beef mince and cook until it is done. Add the brown sugar and tomato sauce and cook till dry.

Method:
Combine flour, baking soda, cinnamon, nutmeg, ginger and salt in a bowl. Beat butter, caster sugar and brown sugar until smooth and creamy. Stir in bananas, eggs, lemon juice, and vanilla essence. Do not overmix, stir only until batter is just combined; pour into a greased and lined loaf pan. Bake at 180 degrees C until a toothpick inserted in the center of the loaf comes out clean, about 40 minutes. Cool in the pan for 10 minutes before turning onto a wire rack to cool completely.