Serves 4 - 6



500 ml (2 cups) cake wheat flour

30 ml (2 T) sunflower oil

2 extra large eggs

750 ml – 1 litre (3 – 4 cups) water

3 ml (½ t) salt

Chilli Con Carne:

15 ml (1 T) olive oil

1 large onion, diced

4 cloves garlic, crushed

5 ml (1 t) crushed dried chillies

500 g beef mince

115 g tomato paste

1 x 400 g tin chopped tomatoes

250 ml (1 cup) beef stock

1 x 400 g tin kidney beans, drained

10 ml (2 t) dried mixed herbs

5 ml (1 t) ground cumin

45 ml (3 T) Huletts SunSweet Brown Sugar

Salt and pepper to taste

Cheese Sauce:

60 ml (4 T) butter

60 ml (4 T) cake wheat flour

375 ml (1 ½ cups) full cream milk

125 ml (½ cup) grated cheddar cheese

Salt and pepper to taste

250 ml (1 cup) grated cheese for topping

30 ml (2 T) chopped parsley for garnish



  1. Place the flour, oil, eggs, water and salt in a bowl and beat until the mixture forms a smooth batter.
  2. Heat a lightly greased frying pan over medium high heat. Pour the crepe batter onto the pan using approximately 60 ml (¼ cup) for each crepe. Tilt the batter in a circular motion so that the batter coats the surface evenly. Cook the crepe for about two minutes until light brown.
  3. Set aside to cool.

Chilli Con Carne:

  1. Heat the olive oil in a frying pan over high heat and sauté the onion, garlic and chilli.
  2. Add the mince while stirring until the mince has browned. Stir in the tomato paste and cook for two minutes, then add the tomatoes and the beef stock.
  3. Add the beans, mixed herbs, cumin and brown sugar.
  4. Simmer for 20 minutes.
  5. Season with salt and pepper.

Cheese sauce:

  1. Melt the butter in a medium size saucepan.
  2. Remove from the heat and stir in the flour.
  3. Slowly whisk in the milk and return to the heat, stirring until the sauce thickens.
  4. Stir in the grated cheese and season with salt and pepper.

To Assemble:

  1. Grease an ovenproof dish.
  2. Carefully fill each crepe with the chilli con carne filling, and either roll or fold the filled crepes and place in a single layer in the oven dish.
  3. You can make 1 or 2 layers of filled crepes depending on the size of your dish.
  4. Pour the cheese sauce over the crepes, sprinkle with the cheese for topping and the chopped parsley.
  5. Place under the oven grill until the cheese has melted and is lightly browned.
  6. Serve with salad or fresh bread.

Hint: You can use lamb or chicken mince instead of beef, and add more or less chilli to your liking.