Crepe meat packets / Savoury lakkottappam

Crepe meat packets / Savoury lakkottappam

This is another traditional recipe. Easy and low fat too. Cooked, shredded beef mixture is enveloped in double crepe layer. You can use chicken or meat vegetable mix also. Beef ones are the authentic version.

Blend 1 cup all-purpose flour (If you like, substitute with whole wheat, that’s what I did) with salt, eggs and milk to make the batter. A blender does this job very quickly. Let the batter sit for about 15 minutes. Then make crepe-large and small. I got 9 big and 9 small this time.

Now you can start preparing the filling. I had cooked beef in the freezer. We get meat in bulk. For curries, I pressure cook meat with some curry powder, portion and freeze. I used about 250 g beef here which I shredded roughly in my food processor. If you have leftover meat you can use that too. If using bone-in meat, cook and remove the bones and mince the meat.

Chop onion, ginger, garlic and green chillies. Heat vegetable oil in a pan and sauté onion for 7-8 minutes over medium heat. When onion becomes soft, add ginger, garlic and green chillies. Cook 2-3 minutes. Lower heat; add coriander powder, turmeric powder and garam masala and fry for 5 more minutes. Add the minced meat. Let it cook stirring to break up lumps, for 6-8 minutes at high. Taste and add more pepper if you want more heat. When cooked well, remove from heat. You can add chopped coriander leaves now. 

Now, we can assemble the packets. Divide the meat mixture into 9 parts. Take a little, keep inside one small crepe and fold it. Spread some filling in the larger crepe and keep the folded, small crepe in its middle. Fold the bigger crepe. Seal the packet by keeping it on the hot griddle seam side down for a minute. Repeat with all the remaining. You will have 9 double crepe packets. Serve with ketchup or chutneys.