Mexican Crepes

Bring 5 dl of milk to a boil. In a bowl, whisk 4 eggs with 200 g of flour until there are no lumps, pour in the milk in a thin stream, stirring constantly, and add 100 g of melted butter. Heat a frying pan, pour in a ladleful of batter, let it brown on both sides and remove; repeat until the batter is used up.

Finely chop 1 onion and 2 cloves of garlic, and chop 2 washed chilli peppers. Heat 0.5 dl of olive oil in a pot, add the onion, garlic and chilli peppers and cook until the onion is golden. Add 500 g of ground beef and salt to taste and stir until browned.

Add 2 dl of tomato purée and 1 small can of drained kidney beans, mix well and bring to a boil. Sprinkle with 1 dessertspoon of flour and stir until thickened. Remove from the heat, let cool slightly, spread over the crepes, roll up and serve garnished as desired.