Method
Put the mince into pan, and cook until brown. Add the onion, garlic and red pepper to the mince along with the herbs and spices.
Add tomato puree and beef stock to the mince, cover and simmer for 20 minutes. Add the kidney beans after 10 minutes.
For the crepes, mix the eggs and milk together. Add the plain flour sieved and a pinch of salt, and whisk. Cook the crepes one at a time until golden brown.
Make the cheese sauce by putting the butter, flour and milk into a saucepan and stir until thick over a medium heat. Add the cheese off the heat and stir in.
Layer the crepes with the Brazilian sauce mixture and cheese (saving some cheese sauce in a piping bag). On top of the last pancake in the stack, pipe ‘2014’ in the centre with the cheese sauce. Arrange the thinly sliced pepper on top.
Serve with roasted rosemary potatoes.