There is one place in Krakow, that got me hooked on savoury crepes. Their version was mediterranean, filled with vegetables and herbs and I usually had it with a glass of wine. I tried to recreate the dish many times since then, but never got the filling right. And since then much changed, I prefer my food much more spicy and probably even coming back to that place wouldn’t be as great as I remember it. That’s why I felt like it’s time to create my own version of savoury crepes. And it couldn’t go in any other direction than chilli.
When I received a pack of Sacla pesto and sauces I was drawn to the chilli pesto straight away and the idea for the recipe came to me soon afterward. The filling is spicy, but the soft crepes balance it beautifully and panko crumb adds a crunchy texture to it.
Chilli Pesto Crepes (makes 8)
2 tbsp oil (I used grape seed oil)
3 cloves of garlic, crushed or grated
1 medium size onion, sliced thinly
1 small chilli, chopped
500g minced lamb
3 tbsp Sacla Chilli Pesto
salt & pepper to taste (I used about 1 tsp of each)
Heat oil in a frying pan over medium heat. Add garlic, onion and chilli. Cook, stirring, for 2-3 minutes, until onion has softened. Add mince. Break up mince with a spoon. Cook, stirring, for 8-10 minutes, until browned and cooked through. Add the chilli pesto, salt and pepper.
feta cheese – crumbed
Follow the photo instructions below. Place about 3 tbsp of the meat mixture in the middle of a crepe and sprinkle with crumbed feta. Fold two opposite sides of the crepe into the centre and roll starting on the short side.
2 cups panko bread crumbs
+ oil for frying
Whisk egg in a shallow bowl. Dip each filled crepe in the egg then coat evenly with panko crumbs. Fry crepes in batches in 1cm deep oil, until golden on both sides.
3 tbsp yoghurt
1 tbsp Sacla Chilli Pesto
Mix yoghurt and pesto together… and thank me later.
I was provided with Sacla products for taste testing. The recipe, photos and opinions are my own.