Ingredients
Method
Baked lamb and sage crêpes
1.Make sage crêpe batter.
2.Heat large oiled frying pan, add onion, garlic and bacon; cook, stirring, until onion softens. Add lamb; cook, stirring, until browned. Stir in wine and paste; bring to the boil. Reduce heat; simmer, uncovered, stirring occasionally, about 20 minutes or until sauce thickens. Remove from heat; stir in olives and sage.
3.Pour ¼-cup crêpe batter into heated oiled frying pan (base measures 15cm/6 inches); cook until bubbles begin to appear on surface. Turn crêpe, cook until browned lightly; transfer to a plate. Repeat with remaining batter to make eight crêpes.
4.Preheat oven to 220°C/425°F.
5.Place one crêpe on a board; spread ½ cup lamb mixture across centre of crêpe. Roll crêpe tightly to enclose filling; place, seam-side down, in shallow 20cm x 30cm (8 inch x 12 inch) ovenproof dish. Repeat with remaining crêpes and mince mixture. Pour over pasta sauce; sprinkle with cheese.
6.Bake, covered, 15 minutes; uncover, bake about 5 minutes or until browned lightly.
7.Serve with a green salad.
Sage crêpe batter
8.Heat milk and butter in small saucepan until butter is melted; cool. Whisk eggs into milk mixture.
9.Sift flour into medium bowl; stir in sage. Gradually whisk milk mixture into flour mixture until batter is smooth. Cover batter; stand 1 hour. The consistency should be like thin pouring cream; if not, add a little more milk.
We used a thin tomato pasta sauce, also known as sugo or passata, which contains only tomatoes and onion.
Note
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