Friday, August 7, 2009


2 eggs
2/3 cup flour
1 cup low-fat milk
Meat Filling:
1/4 pound ground beef
2 tbs olive oil
black pepper
1/4 tsp allspice or kabsa spices
1/4 cup minced parsley
2 green onions (spring onions), minced
Oil for frying
1. Whirl the crepe ingredients in a blender or food processor until
smooth. Set for at least 1 hour.
2. For the filling, sauté the ground beef in the oil, sprinkling with
salt and pepper. Stir to break up any lumps. When the meat is cooked,
drain off the fat in a sieve. Toss with the remaining ingredients.
3. Brush an 8-10 inch nonstick skillet lightly with a bit of oil.
When it is hot, pour some batter into the center of the pan. Tip the
pan around to spread the batter over the surface. Cook about 30
seconds and flip to cook the other side for 10-15 seconds. Repeat
until all the crepes are done.
4. To form the rolls, place several crepes on your work surface,
bubbly side up. Put about 2 rounded tbsp of filling on the lower
half of each crepe. Fold the bottom edge up, and the left and right
edges over toward the middle, thus closing 3 sides of the package.
Roll up like an egg roll. Repeat the process with the remaining crepes
5. Heat oil for frying in a skillet. Transfer the rolls to the
skillet, lightly sauté them until golden crisp, and drain on paper


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