Ingredients:
Crepes:
• 2 cups all-purpose flour
• 2 tablespoon white sugar
• 1/2 teaspoon salt
• 6 eggs
• 4 cups milk
• 4 tablespoons butter, melted fry
Filling:
• 1 pound ground beef
• 1 onion, grated
• 1/2 cup water
• 1/4 cup milk
• salt, pepper
Directions:
Crepes:
• Sift together flour, sugar and salt; set aside.
• In a large bowl, beat eggs and milk together with an electric mixer.
• Beat in flour mixture until smooth; stir in melted butter.
• Heat a lightly oiled griddle or frying pan over medium high heat.
• Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe.
• Tip and rotate pan to spread batter as thinly as possible.
• Brown on both sides, 30 seconds per side.
Filling:
• Heat a pan over medium-high.
• Add the ground meat. Break the meat into very small crumbles as it cooks. Season generously with salt and pepper.
• Add water and cover, and cook for 10 minutes.
• Add the onion and cook until translucent and slightly golden, about 6 minutes.
• Pour in the milk. Let it simmer for 2–3 minutes until the liquid is mostly absorbed but the meat remains juicy. Remove from heat.
Assembly:
• Place 1 tablespoon of the meat mixture in the lower third of a crepe.
• Fold the bottom edge over the meat, tuck in the two sides (like a small burrito), and roll tightly to the top.
• Heat a tablespoon of butter in a skillet. Place the rolled crepes seam-side down in the pan.
• Fry for 2 minutes per side until golden brown and crispy.
