Crepes With Meat Filling - Vleespannekoekjes - Dutch Recipe

Ingredients

Crepes

• 3/4 cup flour
• 1 cup milk
• 1 egg
• 1/2 teaspoon salt

Filling

• 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

Directions

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.