Pork fillet in raspberry sauce

Crepes a la Philippine

• 600 GRAM PORK FILLET
• 3 CLOVES GARLIC, mashed
• 2 TOMATOES, chopped
• 50 GRAM RASPBERRIES
• 2 TBSP ACETO BALSAMICO
• 1 TSP THYME
• 50 GRAM BUTTER

• 200 GRAM FLOUR
• 2 DECILITER MILK
• 3 EGGS
• 200 GRAM FRENCH BEANS
• 200 GRAM CARROTS, cut in strips
• 1 CUCUMBER, cut in strips
• SOME GREEN ONIONS, cleaned
• 200 GRAM BEEF, cut in thin strips
• SOME LETTUCE
• 3 TBSP SWEET CHILI SAUCE

Brown the pork fillet 5 minutes on both sides in the hot butter. Reduce the heat, add the other ingredients to the side of the meat. Simmer for 15 minutes until the meat is well done. Spoon the sauce on top of the meat.

Mix flour, milk and eggs and bake 8 crepes (small pancakes). In the meantime, cook the beans for 10 minutes and fry the meat for 10 minutes. Add salt and pepper. Put some leaves of lettuce on top of the crepe, arrange the vegetables and beef on top of it, spoon the chili sauce on top and roll the crepes up.