Beefy Crepes

In a saucepan add 2 Tablespoons oil and onions over medium heat and cook for a few minutes until onions start to soften. Add garlic and stir for a further 2 minutes. Once aroma builds, add the minced beef and cook until browned. Add paprika, nutmeg, salt and pepper. Add wine and stir in for a few minutes. Once meat and everything is cooked through, add the tomatoes, beans, carrot, parsley and tomato paste. Bring to boil, then simmer for 20 minutes.

While the meat sauce is cooking, make the crepes. In a bowl add flour, psyllium husk, egg, milk, water, pinch of salt and 1/2 tablespoon oil – and stir. It should have a thin consistency so if a little gluggy add a little more water. Let sit until beef sauce is ready then in a fry pan spray olive oil and start making crepes. Pour a little bit of the batter into the hot pan and circle the pan around to spread it very thin. The crepes should be thin and cook quite easily. Once one side is browned, flip to the other side and brown it. When one is done, remove it to a plate and repeat with the remaining batter.

On a plate add salad and add cooked crepe and fill with meaty sauce then fold over. Put a tablespoon of grated parmesan cheese over top of each crepe to garnish.