It’s a tasty way to use up meat and vegetables from cooking broth.
Ingredients for the filling:
- Oil for frying
- 2 onions – chopped
- Leftover vegetables from broth: carrots, parsnips, fennel, celery stick – diced
- Leftover meat from broth, here beef – diced
- Herbs and spices: ground caraway, ground coriander, ground ginger, salt, basil, marjoram, black pepper
In a deep frying pan heat up 2-3 tbsp of oil, fry onions until golden. Add vegetables, meat, 1 tsp ground caraway, 1 tsp ground coriander, 1/2 tsp ground ginger, salt to taste, 1 tsp basil, 1 tsp marjoram, pinch of caraywa and black pepper to taste. Mix everything thoroughly and until the filing is piping hot.
Ingredients for crepes:
- 1 and 1/2 cup of flour
- pinch of turmeric
- 2 eggs
- 1/2 cup of milk
- pinch of ginger and nutmeg
- pinch of salt
- 1 and 1/4 cup of water
Put all ingredients in to a mixing bowl and mix with a hand mixer or an electric balloon whisk for about 5 minutes, or until the batter is smooth. Put aside for about 10 minutes. Pre-heat a shallow frying pan (24-26 cm diameter) with a little bit of oil. Pour batter on to the frying pan, just enough to cover the base. Fry for about 3-5 minutes on each side. Remove on to a plate. Spread a little oil on the frying pan before each crepe.
Spread some filling on a crepe, fold in sides and roll the crepe up. Serve crepes with tomato sauce or tomato ketchup.