Crepes with Meat and Mushrooms

Thu Nov 02 2023 23:01:45 GMT+0000 (Coordinated Universal Time)

Ingredients:

 
                    Crepes:

500 ml of milk

3 eggs

200 grams of flour

2 tablespoons of vegetable or olive oil

2 tablespoons of sugar

½ teaspoon of salt

Filling:

300-400 grams of ground meat

3-4 mushrooms (champignons)

1 onion

2 tablespoons of tomato paste

½ cup of water

Salt and pepper to taste

Instructions:

Crepes:

Step 1
Wash the eggs, crack them into a mixing bowl, add sugar and salt. Mix until smooth using a mixer or whisk.

Step 2
Add a small portion of the milk, approximately 100-150 ml, to the egg mixture. Stir well.

Step 3
Add the flour and mix the batter.

Step 4
Add the remaining milk and mix again.

Step 5
Pour in the oil and mix until the batter reaches a uniform consistency.

Step 6
Preheat a skillet without adding any oil (preferably use a special crepes skillet).

Step 7
Using a ladle, pour the batter onto the skillet while simultaneously rotating it in a circular motion to spread the batter evenly across the bottom. If you pour too much batter and it covers the entire skillet, simply pour the excess back into the bowl over the edge of the skillet.

Step 8
Flip the crepe when the top of the batter starts to set and the edges begin to slightly darken. Lift the crepe with a spatula and carefully turn it over. Adjust the crepe on the skillet if it flipped unevenly. Cook the crepe on the other side.

This recipe makes 15-20 crepes.

Filling:

Step 1
Finely chop the onion and sauté it in a pan greased with oil.

Step 2
Add the ground meat to the onions and sauté for about five minutes.

Step 3
Cut the mushrooms into small cubes and add them to the ground meat. Season with salt and pepper to taste.

Step 4
Mix water with the tomato paste and add it to the meat mixture. Cook until everything is done.

Step 5
Place a portion of the filling on each crepe and fold them like envelopes.

Before serving, fry the crepes on both sides in a pan (you can do this without oil).