Best Crepes With Meat Filling Vleespannekoekjes Dutch Recipes

CREPES WITH MEAT FILLING - VLEESPANNEKOEKJES - DUTCH RECIPE

Steps:

• Mix crepe ingredients.
• Let stand for at least 30 minutes before cooking.
• 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).
• Turn after the first side is just starting to brown.
• When the second side is just starting to brown, remove from pan.
• Set aside.
• Repeat with remaining batter.
• Sauté onion in butter (or broth).
• Add 1/2 cup broth, seasonings and meat.
• In a small bowl mix remaining broth and flour into a paste.
• Add to meat mixture, stir and add parsley.
• Place a few tablespoons of meat mixture on each crepe.
• You can either place it so you can roll them up, or just fold in half, or fold again into a wedge shape.
• Place on a heated plate and garnish with fresh parsley.

NALESNIKI - POLISH CREPES WITH APPLE FILLING

Steps:

• Make the filling to start off with:.
• Cook apples with sugar, cinnamon and lemon juice. Mash apples slightly until it resembles course applesauce. Set aside & allow to cool.
• For the crepes:.
• Beat eggs. Mix sugar, salt and flour well together and stir quickly into the eggs. Add milk and beat hard. Have ready one or more heavy six inch crepe pans, lightly buttered and well heated.
• Pour just enough batter into each to cover the bottom of the pan when it is tilted and swirled.
• Shake the crepes over the fire until they are slightly browned on the bottom and firm to the touch on top. Do not turn. Put them aside to cool. This may be done several hours before serving.
• Fill crepes and roll up. Place on buttered baking dish and brush well with melted butter.
• Mix sugar with bread crumbs and butter and sprinkle over top. Bake in 350 degree F oven for 20 minutes.

DUTCH MEAT-FILLED PANCAKES (GEVULDE PANNEKOEK)

Steps:

• Combine all pancake ingredients in an electric blender and blend at high speed for 30 seconds.
• Scrape down the sides of the blender and blend again for 15 seconds, until the batter is smooth.
• Allow batter to rest at room temperature for 30 minutes before using.
• In a heavy skillet, melt 2 tablespoons butter over moderate heat; saute the onions until they are soft but not brown.
• Add the mushrooms and cook for 10-15 minutes, stirring frequently, until most of the liquid in the pan has evaporated (Do not allow the mushrooms to brown).
• Add the meat and cook, mashing it with a wooden spoon, until all traces of pink disappear.
• Strain through a sieve and discard the liquid.
• In a saucepan, melt the remaining 2 tablespoons butter over moderate heat.
• Add the flour and mix well.
• Pour in the stock and stir constantly with a whisk until the sauce comes to a boil and thickens.
• Reduce the heat to low and let simmer for 5 minutes, stirring frequently.
• Add the lemon juice, nutmeg, salt, and pepper.
• Remove from the heat, and add to the meat mixture; mix well.
• Taste for seasonings.
• Cover loosely with foil to keep warm.
• Heat a heavy 8" skillet over moderate heat until a drop of water steams for 2 seconds before it evaporates.
• Brush the pan with half the melted butter and immediately pour in half the pancake batter.
• Tip the pan gently from side to side to evenly coat the bottom of the pan.
• Cook for 3 to 4 minutes, until the top of the pancake is dry and the bottom is golden brown.
• Remove the pancake to a serving platter using a spatula, putting the "uncooked" side up. Repeat the process to make another pancake. Spread the meat filling evenly over the first pancake and place the second pancake "uncooked" side down on top of the meat mixture.
• Cut into pie-shaped wedges and serve.

MEAT-FILLED BLINTZES

Steps:

• Blintz: Beat eggs and milk together.
• Add flour, sugar, salt.
• Add water and melted butter or oil.
• Heat skillet or crepe pan medium/high heat. If needed, grease pan for each blintz.
• Pour about 1/3 cup batter and tilt pan to cover bottom.
• Blintz is done when bottom starts browning and top no longer looks wet. No need to flip.
• Filling: Fry onion.
• Add meat, cook well. If you like, add two tablespoons flour for consistency.
• Add salt, pepper, or other seasonings.
• Use 2-3 tablespoons filling for each blintz. Fold in 2 sides and roll up.
• (I usually skip this next step) Bake in 400 oven 8-10 minutes or til brown.
• Serve with sour cream!

CREPES FILLED WITH GROUND MEAT

Steps:

• Crepes: Beat the milk with the eggs, the flour and a dash of salt. Make 8 crepes in an 8 inches diameter skillet, using 1/2 teaspoons of oil for each one.
• Filling: Wash and cut the scallions in slices and in a skillet, fry these in oil.
• Mash the garlic and add it to the onion as well as 3/4 cup of vegetable broth and the ground beef.
• Cook for 5 minutes. Drain the meat with a strainer and reserve the juices.
• Season the meat with half of the sour cream and 1 teaspoons of pepper. Crumble the feta cheese and add it to the meat.
• Place 3 tablespoons of the meat in each crepe. Fold the edges and roll.
• Place the crepes on a greased pan.
• Sauce: With the reserved juices from meat, complete with the rest of the broth to make 1 cup and bring to a boil.
• Mix the remaining sour cream with the rest of the cayenne pepper, the flour, and add this to the "boiling" broth. Add salt to taste.
• Pour this "sauce" over your crepe rolls and bake at 350ºF for 15-20 minutes.