Crepes With Meat Filling - Vleespannekoekjes - Dutch Recipe

Recipe by PanNan
READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • Crepes
  • 34
    cup flour
  • 1
    cup milk
  • 1
  • 12
    teaspoon salt
  • Filling
  • 1
    onion, chopped fine
  • 1
    tablespoon butter (or broth for lower fat)
  • 1
    cup broth
  • 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
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DIRECTIONS

  • 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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