- Cooking Time:
- Preparation Time:
- For pancake batter (crepes):
- 1/2 cup whole milk (not skim)
- 1 cup water ( more or less to make pourable batter-crepe consistency)
- 2 cups flour
- 4 large eggs
- 3/4 tsp. salt
- Oil for frying
- For meat filling:
- 2 yellow onions, finely chopped
- 4 cups cooked beef (chuck pot roast)
- Salt and pepper to taste
- Vegetable oil for frying
- For pancakes: Combine milk and water, then add flour, eggs, and salt. Beat with a wooden spoon until thoroughly blended. The batter should be like a thick cream, and should be refrigerated overnight, or at least a few hours. Thinly coat an 8-inch skillet with oil(use a non-stick if you have one). Pour approximately 3 Tbsp. of the batter into the skillet and tip the pan so that it covers the bottom. Cook until the edges begin to lift from the sides and top is set. Flip onto waxed paper leaving cooked side up. These can be refrigerated for later use if wrapped in plastic wrap or foil. Makes 12 to 16 crepes.
- For Meat Filling: Grind the onions and cooked meat together in a food grinder or food processor. Add salt and pepper to taste and some leftover broth from the cooked beef to make a moist filling, but not too wet.
- Place a heaping spoonful of filling in the middle of each pancake (onto cooked side)and roll up eggroll style. Place seam down. Fry a few at a time in hot vegetable oil, turning to brown all side. Be careful not to burn them.
- If you are up to it, you can dip the rolls in egg wash followed by dry bread crumbs before frying.
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