Crepes With Meat Filling - Vleespannekoekjes - Dutch Recipe

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 3/4 cup flour
• 1 cup milk
• 1 egg
• 1/2 teaspoon salt
• 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, lamb, veal, etc., about 1 1/2 - 2 cups, chopped or shredded in very small pieces)
• 2 tablespoons flour
• 1 tablespoon finely chopped parsley

Recipe

• 1 mix crepe ingredients.
• 2 let stand for at least 30 minutes before cooking.
• 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 turn after the first side is just starting to brown.
• 5 when the second side is just starting to brown, remove from pan.
• 6 set aside.
• 7 repeat with remaining batter.
• 8 sauté onion in butter (or broth).
• 9 add 1/2 cup broth, seasonings and meat.
• 10 in a small bowl mix remaining broth and flour into a paste.
• 11 add to meat mixture, stir and add parsley.
• 12 place a few tablespoons of meat mixture on each crepe.
• 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 place on a heated plate and garnish with fresh parsley.