Blinchiki Russian Crepes

blinchiki russian crepeIngredients for Crepes:

3 eggs

1 cup milk

1 cup of water

1 1/2  cups of flour

1 tsp sugar

a dash of salt

 

(Optional) For a crunchy texture, brush the rolled crepes with butter and parmesan before baking.

Ingredients for Meat Mixture:

1lb. Meat (ground chicken, turkey, beef, buffalo, etc.)

1 TBs Bragg’s Liquid Aminos (or soy sauce)

1/2 tsp Black Pepper

1/2 tsp Turmeric

1 cup of chopped Cabbage

1 cup of cooked bean threads (or angel hair rice noodles)

1 chopped onion

1 Tbs chopped garlic

1 cup of chopped kale

 

Directions for Meat Mixture:

Brown the meat with Bragg’s, pepper, and tumeric, and then drain the fat.

Add onions to the browned and drained meat mixture

Add the bean threads to a bowl of boiling water and let it sit for a few minutes until they soften.

Add your chopped veggies and garlic to the meat mixture. Add a 1/4 cup of water and let the mixture simmer for 10 minutes.

Use scissors to cut the bean threads into bite sized pieces, and then add them to the meat mixture.

 

Heat oven to 350 degrees.

 

Directions for Crepes:

Mix all the ingredients together and whisk the batter until smooth. Let the batter sit for a few minutes until it is no longer bubbly.

 

Heat a non-stick crepe or omelet pan (8-inch) to 360 degrees (medium high), pour about a 1/4 cup of your crepe mixture in the center of the pan.

Rotate the pan to coat it evenly. Do this quickly because the crepe cooks fast.

When the sides of the crepe begin to curl, wait for 30 seconds, and then flip the crepe over.

Cook for another 30 seconds and place the crepe on a plate.

Add about a 1/4 cup of the meat mixture to the center of the crepe, and then fold two sides of the crepe until they meet in the center of the meat mixture. Holding those folds, roll one flat side over, burrito style, to form neat roll (should look like a tiny burrito).

Place the rolled crepe seam side down onto a baking sheet.

Brush the rolled crepe with butter if you want and sprinkle a bit of parmesan on top

Repeat this process for the remaining crepes.

Bake the rolled crepes for 20 minutes, or until slightly brown.