Crepes With Meat Filling Vleespannekoekjes Dutch Food

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CREPES WITH MEAT FILLING - VLEESPANNEKOEKJES - DUTCH RECIPE



Crepes With Meat Filling - Vleespannekoekjes - Dutch Recipe image

This is a tasty treat. Crepes are common in Holland, both sweet and savory with sauces. The crepes can be made ahead and refrigerated. It's a wonderful way to use up leftover meat.

Provided by PanNan

Categories     Dutch

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

3/4 cup flour
1 cup milk
1 egg
1/2 teaspoon salt
1 onion, chopped fine
1 tablespoon butter (or broth for lower fat)
1 cup broth
pepper
nutmeg
1/2 lb left over meat (chicken, beef, pork, veal, etc., about 1 1/2 - 2 cups, chopped or shredded in very small pieces)
2 tablespoons flour
1 tablespoon finely chopped parsley

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.

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