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    You are in: Home / Recipes / Crepes With Meat Filling - Vleespannekoekjes - Dutch Recipe
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    Crepes With Meat Filling - Vleespannekoekjes - Dutch Recipe

    Crepes With Meat Filling - Vleespannekoekjes - Dutch Recipe. Photo by Susie D

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    30 mins

    15 mins

    PanNan's Note:

    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.

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    Units: US | Metric



    • 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


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

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    Ratings & Reviews:

    • on February 15, 2003


      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.

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    • on October 01, 2011


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 01, 2006


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Crepes With Meat Filling - Vleespannekoekjes - Dutch Recipe

    Serving Size: 1 (134 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 195.3
    Calories from Fat 60
    Total Fat 6.6 g
    Saturated Fat 3.7 g
    Cholesterol 62.7 mg
    Sodium 518.6 mg
    Total Carbohydrate 26.6 g
    Dietary Fiber 1.2 g
    Sugars 1.4 g
    Protein 6.9 g

    The following items or measurements are not included:


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