The list of ingredients may look a bit long, but all of the ingredients are very common. And here's what you will need:
- 10 crepes
for the filling:
- 500 g minced meat
- 1 medium-sized onion
- 200 g fresh button mushrooms (optional)
- 1 egg
- 200 g sour cream
- 1 teaspoon curry powder
- 1 tablespoon parsley
- to taste salt and pepper
- 3-4 tablespoons oil
for the coating:
- 2 eggs
- 200 g sour cream
- 300 ml cooking cream
- to taste salt and pepper
- Start with the filling. Heat the oil and add minced onion. Cook until soft and translucent, stirring occasionally. Add sliced mushrooms, if using, and cook until the liquid they release evaporates.
- Add minced meat and spices and cook until all liquid evaporates and meat becomes lightly browned. Set aside to cool a bit.
This time I used half-and-half mixture of beef and pork, but you can use any kind of meat: pork, beef, chicken, turkey or combination... - While the meat is cooking, prepare the crepes. Use one dose of batter described in this post to make 10 crepes. They should be a bit thicker than usual, so use approx. 1 1/3 ladle for one crepe.
- Beat 1 egg using a fork and add 200 g of sour cream. Combine and add the mixture to the cooked and cooled meat. Combine.
5. Divide the filling equally between the crepes. Put it on the edge of each crepe, and form it into a cylindrical shape. Fold the left and the right side to cover the edges of the filling, and then roll the crepe around the filling. In this way the filling will be completely sealed inside.
Arrange rolled crepes into a lightly greased baking dish, a bit pressed together, like shown in the photo below. |
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