Meatball Crepes ala Austin
Ingredients
- For the Meatballs
- 1 lb ground beef
- ½ onion finely chopped
- 3 garlic cloves minced
- ¼ cup chopped herbs (basil, oregano, parsley) – we used dried and went with 1 teaspoon basil, 1 teaspoon oregano, and 1 tablespoon parsley)
- 1 large egg
- ¼ cup breadcrumbs we kind of forgot this in the mixture!
- 1 cup mozzarella cheese
- 1 jar of your favorite tomato pasta sauce
- Savory Crepe Dough
- ¾ cup cornmeal
- ¼ cup flour
- 3 large eggs
- 1 cup milk
- salt and pepper
Instructions
- To make the meatballs
Preheat oven to 355 degrees. In large bowl, mix together beef, onion, garlic, herbs, breadcrumbs, and egg until combined. Add a generous pinch of salt and pepper. - Using an ice cream scoop, portion out the meatballs into round balls. Bake meatballs until cooked through (15-20 minutes).
- To make the crepes:
Mix dry ingredients. Combine wet and dry ingredients in a food processor until smooth. (we did this the old fashioned way – by hand with a whisk!). - Spray small non stick pan with cooking spray. Pour enough batter to make a thin layer when the pan is swirled. Cook for minute on each side, or until golden brown. Put on a plate to cool until they are ready to be filled.
- Assemble
Place two meatballs in a line down the middle of the crepe (see recipe below), drizzle a little pasta sauce on top of the meatballs, roll the crepe and top with more mozzarella cheese and sauce.
