Keto Murtabak with Almond Flour Crepes

Ingredients

• 1 cup Almond flour
• 3 Eggs
• 1/2 cup Water
• 1 lb Ground beef
• 1 medium Onion
• 1 medium Bell pepper
• 2 tbsp Curry powder
• 1 tsp Turmeric powder
• 2 tbsp Ghee

Instructions

1. 1In a medium bowl, whisk together the 1 cup of almond flour, 3 eggs, and 1/2 cup of water until you have a smooth batter. This is your crepe batter.
2. 2Heat a lightly greased 8-inch non-stick skillet over medium heat (350°F / 175°C). Pour about 1/4 cup of the crepe batter into the hot skillet and swirl to create a thin, even crepe. Cook for 1-2 minutes per side, until lightly golden. Repeat this process until you have made 4 crepes, setting them aside as you finish.
3. 3While the crepes are cooking or after, prepare the filling. Finely chop the 1 medium onion and the 1 medium bell pepper. Heat 1 tablespoon of ghee in a large skillet over medium-high heat (375°F / 190°C). Add the chopped onion and bell pepper and cook for 5-7 minutes, or until they are softened and slightly translucent.
4. 4Add the 1 lb of ground beef to the skillet with the vegetables. Break up the meat with a spoon and cook for 8-10 minutes, or until the beef is completely browned and no pink remains. Drain off any excess fat.
5. 5Stir the 2 tablespoons of curry powder and 1 teaspoon of turmeric powder into the beef and vegetable mixture. Cook for another 1 minute, stirring constantly, until the spices are fragrant.
6. 6Lay one of the cooked crepes flat. Spoon about one-quarter of the beef and vegetable mixture onto the center of the crepe. Fold the sides of the crepe inwards to create a square or rectangular parcel, tucking in the edges.
7. 7Wipe out the skillet you used for the beef if needed, and add the remaining 1 tablespoon of ghee. Heat the skillet over medium heat (350°F / 175°C). Carefully place the filled and folded crepe into the hot skillet. Cook for 3-5 minutes per side, until the crepe is golden brown and crispy. Repeat this step for the remaining 3 filled crepes.
8. 8Serve the Keto Murtabak hot.

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