This recipe is kind of fusion. The crepes are actually Hungarian crepes. If you just make that part of the recipe, they can be filled with all sorts of things, even sweet stuff. Traditionally, there is a type of Hungarian crepes that's filled with meat, and topped with sour cream, but the meat is very different. I'll put that one up as well at a later date. If you're curious, comment how much you'd like that one! Maybe I'll make it sooner.
I use a lot of Hungarian seasonings, but always try to find the international version for them. If you have any questions, feel free to put them into the comments.
Filling:
- 2 tbsp duck fat
- 2 big cloves of garlic
- 1 onion
- 500 g ground turkey
- 4 tsp paprika seasoning
- 1 tsp cumin
- 1 tsp birdseye chilli (if you like very spicy food, you can put in more)
- salt, black pepper
- water
- parsley
- 1 all natural beef stock (can be powder or paste)
- 1.5 dl dry white wine
- 300 g thick tomato paste
- 400 g frozen vegetable mix (corn, peas, long green beans, carrots)
- 100 g smoked cheese
- 100 g Swiss Emmentaler cheese (or some sort of dry cheese)
8 crepes:
- 220 g white spelt flour
- 1 egg
- 1 tsp vegetable oil
- pinch of salt
- 1/3 tsp baking powder
- 1.5 dl lactose-free milk
- 1-1.5 dl water
Sauce:
- 300 g lactose-free sour cream (20% fat)
- 2 small cloves of garlic
- pinch of salt, black pepper
- lactose-free milk
- vegetable oil
Cut the onion into strips, and fry them on the duckfat. Add the meat and the seasonings, except for the parsley. Careful with the chilli! Make sure you know how hot the chilli you're using is, and use accordingly. Fry the meat until it's all white. All the bits should be small. When it's getting soft, add enough water to cover it. If you're using liquid stock, add the stock. Bring the water to boil, and if you're using paste, add the amount prescribed for the water on the package. Add the parsley. After cooking the meat for half an hour, add the wine, and cook with the lid pulled away a bit, until it's done. It's okay, if you're left with a lot of stock.
Add the tomato paste when ready.
Meanwhile cook the vegetable mix until ready with some salt. I usually use a frozen mixture, because that's easy to always have in the fridge.
For the sauce mix the sour cream in with a bit of milk and oil to make it slightly less dense. Prepare the garlic in a garlic press, then add to the cream with the seasonings. Cover it and put it into the fridge for the flavours to come together.
Now make the crepes. You add everything together in a large bowl, except for the milk and water. First add the milk. Take out a hand mixer, and start mixing. Then gradually add the water. Be careful to not make the mixture too thin. When you sample it with a spoon, the batter should slide down easily, but not too fast. You'll make slightly thicker crepes than you would for sweet crepes, because they'll have to hold the meat.
Take out a flat crepe pan. You put a little bit of vegetable oil and heat it up in the pan. Take out a steel soup ladle. It should be steel, because the mixture slides off the nylon too slowly. Hold the pan in one hand, the ladle filled about halfway with the mixture in the other. With a quick movement pour the mixture into the pan, while moving the pan to spread the batter in it evenly. If it doesn't turn out okay at first, don't panic! It took me a lot of tries to get it right too. The crepes should be a bit on the thick side, because you'll have to fold it. When one side is done, use a turner spatula to turn on the other side, and cook that as well.
Grind the two kinds of cheese together with whatever machine you have. Please, don't waste your money on grated cheese.
Pre-heat the oven to 428 F (220oC). Oil a cake pan, or some sort of deeper baking sheet. On a plate assemble the crepes. First put some of the meat almost to the middle, then some vegetables, and finally cheese. Fold the two sides in first, then roll up from the bottom. Make it tight, so that it doesn't break apart on its own. Place them onto the pan close together, and pour the sour cream on top. Don't put all of the cream into it, leave some to put just before eating. Cover it with some aluminium foil, and bake for 20 minutes.
Serve with a fresh salad.
Add the tomato paste when ready.
Meanwhile cook the vegetable mix until ready with some salt. I usually use a frozen mixture, because that's easy to always have in the fridge.
For the sauce mix the sour cream in with a bit of milk and oil to make it slightly less dense. Prepare the garlic in a garlic press, then add to the cream with the seasonings. Cover it and put it into the fridge for the flavours to come together.
Now make the crepes. You add everything together in a large bowl, except for the milk and water. First add the milk. Take out a hand mixer, and start mixing. Then gradually add the water. Be careful to not make the mixture too thin. When you sample it with a spoon, the batter should slide down easily, but not too fast. You'll make slightly thicker crepes than you would for sweet crepes, because they'll have to hold the meat.
Take out a flat crepe pan. You put a little bit of vegetable oil and heat it up in the pan. Take out a steel soup ladle. It should be steel, because the mixture slides off the nylon too slowly. Hold the pan in one hand, the ladle filled about halfway with the mixture in the other. With a quick movement pour the mixture into the pan, while moving the pan to spread the batter in it evenly. If it doesn't turn out okay at first, don't panic! It took me a lot of tries to get it right too. The crepes should be a bit on the thick side, because you'll have to fold it. When one side is done, use a turner spatula to turn on the other side, and cook that as well.
Grind the two kinds of cheese together with whatever machine you have. Please, don't waste your money on grated cheese.
Pre-heat the oven to 428 F (220oC). Oil a cake pan, or some sort of deeper baking sheet. On a plate assemble the crepes. First put some of the meat almost to the middle, then some vegetables, and finally cheese. Fold the two sides in first, then roll up from the bottom. Make it tight, so that it doesn't break apart on its own. Place them onto the pan close together, and pour the sour cream on top. Don't put all of the cream into it, leave some to put just before eating. Cover it with some aluminium foil, and bake for 20 minutes.
Serve with a fresh salad.
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