2 cups of shredded mozzarella
1 red bell pepper
1 yellow bell pepper
1 green bell pepper
1 tbsp of chefclub kebab spices
3/4 lb of ground beef
2 tbsp of wholegrain mustard
1/4 tsp of salt
1/4 cup of butter
2 cups of milk
2 1/3 cups of flour
For the pancake batter: combine the flour, sugar, and salt in a bowl and form a well. Add the eggs and mix until the batter thickens. Pour in the milk little by little while continuing to mix. Melt the butter and pour it into the bowl. Let stand for 30 minutes in a cool place. For the white sauce: mix the yogurt, the juice of half a lemon, and the mustard.
Cut peppers and onion into pieces and set aside. Mix the ground beef with the Chefclub Kebab Spice Mix. Take a handful of ground meat, squeeze in your hand to make a meatball, and cut pieces with the plate to form meatballs. Repeat to obtain about 20 meatballs. Brown in a frying pan in a little olive oil and set aside.
Dip the spatula in oil at 350 °F, remove excess oil using paper towels, dip the spatula in the crepe batter, and fry for a few seconds, just until the pocket is golden. Place the crepe on a baking sheet and repeat the operation to obtain 6 crepe pockets.
Line the inside of the cake pan with baking paper and sprinkle shredded mozzarella on the bottom. Tilt the pan and place the crepe pockets in the cake pan upright. Top crepe pockets with white sauce, bell pepper mixture, red onion, and meatballs. Bake for 15 minutes at 350 °F.
Serve on a bed of lettuce, sprinkle the crepe pockets with diced tomato, red onion, peppers, and chopped chives. Dip in yogurt sauce and enjoy!