Spicy crêpes with pork shredded

Name: Spicy crêpes with pork shredded
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 egg (size M); 50 g Flour; 1/8 l low-fat milk; 7-10 Tbsp Salt; 400 g Pork tenderloin; 1 Onion; 400 g Carrots; 1 (approx. 500 g) Perennial celery; 2 TEASPOONS Oil; 7-10 Tbsp white pepper; 1 can(s) (850 ml) peeled tomatoes; 1 TEASPOON Instant vegetable stock; 3 Stem(s) Thyme

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 egg (size M)
50 g Flour
1/8 l low-fat milk
7-10 Tbsp Salt
400 g Pork tenderloin
1 Onion
400 g Carrots
1 (approx. 500 g) Perennial celery
2 TEASPOONS Oil
7-10 Tbsp white pepper
1 can(s) (850 ml) peeled tomatoes
1 TEASPOON Instant vegetable stock
3 Stem(s) Thyme

Directions

1
Mix egg, flour, milk and 1 pinch of salt and let it swell for 15 minutes. Cut meat into strips. Peel and chop onion. Peel carrots, cut them lengthwise in half and cut them into pieces.
2
Clean, wash and slice the celery. Heat 1 teaspoon of oil in a coated pan. Fry the meat in it for about 5 minutes, take it out. Season with salt and pepper. Briefly sauté the onion, celery and carrots in the frying fat.
3
Add the tomatoes in the liquid. Chop the tomatoes slightly. Season with stock, bring to the boil and simmer for 5 minutes. Wash the thyme, pluck the leaves from the stems. Brush a coated pan (20 cm Ø) with oil and heat up.
4
Put some thyme leaves in the pan and carefully pour 1/4 of the dough over them. Fry over medium heat for about 3 minutes on each side until golden brown. Keep warm. Bake the rest of the dough in the same way. Add the meat to the vegetables and warm them up.
5
Place the crêpes on plates and fill each half with shredded meat. Fold the other half over. Garnish with thyme.