For crepe mixture: Whisk 2 eggs with a pinch of salt and pepper in a bowl. Add flour 1/4 cup at a time, whisking between each addition. Add 1/2 milk or water and whisk. The mixture should have the consistency of pouring cream, so add more milk or water as necessary. Set aside for 10 min.
For filling: Heat fry pan on high and melt butter. Add onion, garlic and ginger and cook for 1-2min until slightly translucent, but not coloured. Add spices and stir for 30 seconds (add a teaspoon of water if it is looking too dry). Add beef mince and brown for 5-10 min until cooked through. Add tomato and cook for a further 5 min. Turn off heat and empty filling into a bowl to cool slightly.
To cook crepes: Heat a non-stick fry pan on medium. Ladle approximately 1/4 - 1/2 cup of batter and swirl pan to make a circle around 20cm in diameter. Wait until the upside dries, then leave for 30 second before flipping. Leave for a further 30 second, and remove on a plate. Repeat for rest of batter.
To assemble: Place around 2 tbs in a line to one side of the crepe. Fold in the sides, then roll into parcel. Repeat with remaining crepe and filling. Beat 2 eggs in a bowl and dip each parcel. Roll in breadcrumbs and set aside.
Heat 1 tbs or so of oil in a non-stick fry pan on medum heat. Place 2-3 parcels in the pan (seam-side down) and fry for around 1 min on each side until the outside is nicely browned. Serve plain as a snack or with rice and vegetable for a complete meal.