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Meat Crepes - an original recipe


Are you looking for a special recipe for a special occasion? Try this meat crepes recipe which is sure to impress your guests. Delicious, but a bit heavy, works great with some sour pickles on the side!


Meat Crepes  Recipe

 Cooking time: about 1 hour 30 minutes ( preparation: 25 minutes, baking: 50 minutes , filling: 15 minutes)

 Makes:  16-20 crepes- 8 servings

Crepes ingredients:

  • 2 large eggs
  • 1 cup flour
  • 1 cup milk
  • 1 pinch of salt
  • 3-4 tablespoons of oil (olive oil recommended)

 Crepes preparation:

  1. Crepes batter: Mix the flour with the eggs, milk and salt (easier with a mixer).The obtained batter should be as thin as heavy cream. If not thin enough add a little bit more milk.
  2. Let the composition rest for at least half an hour.
  3. Heat a non-stick pan with a teaspoon of olive oil, on medium high.
  4. Pour a small ladle of composition to cover the pan entirely (Tilt the pan as needed).
  5. Flip over the crepe with a wide wooden or plastic spatula when begins to brown slightly on one side (about a minute - check by slightly raising an edge with a wide knife to peak on the other side).
  6. Let the crepe brown slightly on the other side (usually it makes brown spots)
  7. Invert the pan on the serving plate to release the crepe on the plate.
  8. Put another teaspoon of oil in the pan and proceed with the next crepe.

Filling ingredients:

  • 1 pound ground pork or veal
  • 2 onions
  • 2 large tomatoes
  • 1 red pepper
  • 2 tablespoons olive oil
  • 1 pinch of salt
  • ground black pepper
  • 2 cups water
  • 1-2 tablespoons sour cream
  • 3.5 ounces grated Parmesan cheese

Filling preparation:

  1. Wash and chop the onions, the tomatoes and the pepper. Pour the olive oil and season all vegetables with salt and ground black pepper. Add the ground pork (or veal) and mix well.
  2. Put the mixture into a pot with the water. Simmer until the meat is tender and the water is low. If the water gets low and the meat is still not tender you can add a bit more water and continue to simmer. When cooked set aside.

  3. Fill each crepe with the meat, by adding a spoonful of mixture along the diameter, fold in the ends and roll around the filing.

  4. Arrange the filled crepes in layers in a baking pan, and pour on top the remaining meat juice mixed with sour cream. 
  5. Preheat oven at 400F and bake them for about 10 minutes.
  6. Serve hot with grated Parmesan cheese sprinkled on top.

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