Crepes With Ground Meat Filling Food

CREPES WITH GROUND BEEF FILLING

Steps:

• Instructions

CREPES FILLED WITH GROUND MEAT

Steps:

• Crepes: Beat the milk with the eggs, the flour and a dash of salt. Make 8 crepes in an 8 inches diameter skillet, using 1/2 teaspoons of oil for each one.
• Filling: Wash and cut the scallions in slices and in a skillet, fry these in oil.
• Mash the garlic and add it to the onion as well as 3/4 cup of vegetable broth and the ground beef.
• Cook for 5 minutes. Drain the meat with a strainer and reserve the juices.
• Season the meat with half of the sour cream and 1 teaspoons of pepper. Crumble the feta cheese and add it to the meat.
• Place 3 tablespoons of the meat in each crepe. Fold the edges and roll.
• Place the crepes on a greased pan.
• Sauce: With the reserved juices from meat, complete with the rest of the broth to make 1 cup and bring to a boil.
• Mix the remaining sour cream with the rest of the cayenne pepper, the flour, and add this to the "boiling" broth. Add salt to taste.
• Pour this "sauce" over your crepe rolls and bake at 350ºF for 15-20 minutes.

CREPES WITH GROUND MEAT FILLING

Steps:

• For the batter, stir together the pastry flour with the eggs, a pinch of salt and the milk and let rest 20 minutes.
• Preheat the oven to 80°C (approximately 175°F).
• For the filling, peel the shallot and garlic, chop finely and sweat in a hot pan with oil until translucent. Add the ground meat, crumble with spatula and cook. Rinse the tomatoes, quarter, remove the stalk and seeds and cut the flesh into small cubes.
• Trim the scallions, rinse, cut into thin rings and add with the diced tomatoes to the ground meat. Season with salt, pepper and chile flakes and keep warm.
• Remove the leaves of the lettuce, rinse and shake dry.
• Heat some oil in a frying pan (20 cm diameter, approximately 8 inches) and pour in a small ladle of the batter. By slightly turning and tilting the pan, spread the batter to a uniform thickness and bake golden brown on both sides. Remove, drain on paper towels and keep warm in a preheated oven. Repeat with the remaining batter and bake another 7 small crepes. Place the crepes on a kitchen worktop, spread as desired with a little sour cream or cream cheese, lay 1-2 lettuce leaves on each and top with some of the meat mixture. Gently fold one side of crepes slightly toward the center and roll the crepes. Wrap in napkins and serve in glasses. If desired, decorate with a dollop of sour cream.

CREPES WITH MEAT FILLING - VLEESPANNEKOEKJES - DUTCH RECIPE

Steps:

• Mix crepe ingredients.
• Let stand for at least 30 minutes before cooking.
• Pour about 2-3 tbsp batter in 8" non-stick pan with hot butter or oil (you don't want them too thin- they'll need to be strong enough to hold the filling).
• Turn after the first side is just starting to brown.
• When the second side is just starting to brown, remove from pan.
• Set aside.
• Repeat with remaining batter.
• Sauté onion in butter (or broth).
• Add 1/2 cup broth, seasonings and meat.
• In a small bowl mix remaining broth and flour into a paste.
• Add to meat mixture, stir and add parsley.
• Place a few tablespoons of meat mixture on each crepe.
• You can either place it so you can roll them up, or just fold in half, or fold again into a wedge shape.
• Place on a heated plate and garnish with fresh parsley.