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1
In a saucepan add 2 Tablespoons oil and onions over medium heat and cook for a few minutes until onions start to soften.
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2
Add garlic and stir for a further 2 minutes.
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3
Once aroma builds, add the minced beef and cook until browned.
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4
Add paprika, nutmeg, salt and pepper.
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5
Add wine and stir in for a few minutes.
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6
Once meat and everything is cooked through, add the tomatoes, beans, carrot, parsley and tomato paste.
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7
Bring to boil, then simmer for 20 minutes.
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8
While the meat sauce is cooking, make the crepes.
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9
In a bowl add flour, psyllium husk, egg, milk, water, pinch of salt and 1/2 tablespoon oil and stir.
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10
It should have a thin consistency so if a little gluggy add a little more water.
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11
Let sit until beef sauce is ready then in a fry pan spray olive oil and start making crepes.
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12
Pour a little bit of the batter into the hot pan and circle the pan around to spread it very thin.
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13
The crepes should be thin and cook quite easily.
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14
Once one side is browned, flip to the other side and brown it.
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15
When one is done, remove it to a plate and repeat with the remaining batter.
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16
On a plate add salad and add cooked crepe and fill with meaty sauce then fold over.
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17
Put a tablespoon of grated parmesan cheese over top of each crepe to garnish.
