Crepes With Meat Filling - Vleespannekoekjes - Dutch Recipe

Total Time
Prep 30 mins
Cook 15 mins

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.

Ingredients Nutrition

  • Crepes

  • 34 cup flour
  • 1 cup milk
  • 1 egg
  • 12 teaspoon salt
  • Filling

  • 1 onion, chopped fine
  • 1 tablespoon butter (or broth for lower fat)
  • 1 cup broth
  • pepper
  • nutmeg
  • 12 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


  1. Mix crepe ingredients.
  2. Let stand for at least 30 minutes before cooking.
  3. 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).
  4. Turn after the first side is just starting to brown.
  5. When the second side is just starting to brown, remove from pan.
  6. Set aside.
  7. Repeat with remaining batter.
  8. Sauté onion in butter (or broth).
  9. Add 1/2 cup broth, seasonings and meat.
  10. In a small bowl mix remaining broth and flour into a paste.
  11. Add to meat mixture, stir and add parsley.
  12. Place a few tablespoons of meat mixture on each crepe.
  13. You can either place it so you can roll them up, or just fold in half, or fold again into a wedge shape.
  14. Place on a heated plate and garnish with fresh parsley.
Most Helpful

I made this recipe using leftover turkey. It turned out fine. The nutmeg is a nice touch. Didn't get enough to serve 4 though -- only about 2-3.

cpenner February 15, 2003

Excellent! I am a very novice cook and I was successful at this recipe. The serving size of four is about right. It took me an hour to make these, although it included cooking the meat. The nutmeg and the parsley are a nice touch. Thank you for sharing!

MWillisRVT October 01, 2011

I made this as part of the tutorial in the French Forum on crepes. I doubled the crepe batter to have enough for two recipes. Using a quarter cup measure I ended up with exactly 12 crepes. The filling here is very nice and the nutmeg adds a nice spark. I thought though the finished crepes would benefit from some type of creamy sauce to ladle over. The recipe is easy to use and your instructions were helpful. Thank you PanNan!

Susie D March 01, 2006