In a pan, heat a tablespoon of oil on medium heat.

When heated, add the onions and cook them for a few minutes until they soften.

Add the curry powder, garlic, salt, chilli powder (if using), chilli flakes and green chilli. Cook these spices together for a few seconds.

Add the beef/lamb and mix it through with the spices, and let them cook for about 10 minutes or longer until it’s cooked through.

Add the brown sugar and tomato sauce and mix it in with the meat. Let it cook further (you are looking for the meat to be moist and cooked well, but without any sauce left so that it’s dry enough to go in the crepes).

In a large bowl beat the eggs, water, salt and butter till well combined.

Whisk the flour into the egg mixture until it is smooth with no clumps.

Add the milk into the mixture and whisk to mix well.

Alternatively, you can add all the ingredients into a food processor or blender and process the mix until smooth and mixed well.

Leave the batter for about 30 minutes to rest.

Heat a 9 inch flat pan (a crepe pan) over medium heat and lightly coat it with some oil. (I brushed the oil using a pastry brush).

When pan is heated, ladle just enough batter to thinly coat the bottom of the pan (about 1/4 a cup or less – depending on how thick the batter is).

Let the crepes cook for about 20 seconds (unlike regular crepes, you do not want these to colour), flip them and cook for another 10-20 seconds until crepes are cooked through, slightly crispy on the edges, but with little colour on them).

Line a cookie sheet or baking sheet with some parchment paper.

In a flat bottomed dish, whisk the three eggs till well combined.

In another tray/plate, place about a cup or more of breadcrumbs (you will end up using more, but it's easier to work with a little at a time).

On a cutting board or plate, place 1 crepe. Then place 2-3 heaping tablespoons of the filling as shown in the image.

Fold the edge over the filling as shown.

Fold the two sides toward the center as shown.

Start rolling the filling away from you to form a roll. Place the rolled up crepe rolls on the tray until they are ready to be coated with bread crumbs. Please see Note 1.

Take a crepe roll and coat it well with the beaten egg mixture. Maker sure that you coat the two ends of the roll as well.

Then cover this with bread crumbs, and place it back on the tray. Please see Note 2

Heat some vegetable oil, or shortening till it reaches about 340 F.

Deep fry the rolls without over-crowding the pan, until they turn golden brown.

Transfer the fried rolls onto paper towels to drain excess oil well.

Serve with tomato sauce or chilli sauce (or any dipping sauce of your liking).