As Healthy As Can Be!

Healthy Savory Crepe Recipe with Meat Filling

Crepes are not for after meal only! Wrap a delicious meat stew into a thin layer of love and enjoy the explosion of flavors like there is no dessert.

Healthy-savory-crepe-recipe-with-meat-filling-4-SunCakeMom

When people think of crepes the first thought must be of something sweet served as a dessert in a fancy restaurant. Or maybe if someone was lucky enough to visit Paris then mentioning crepes  will flood our mind with slightly smiling street food vendors spreading nutella at a random corner of a charming street in the french capital.

Strangely enough when we think of tortilla wraps we don’t generally associate them with sweet tastes either. We still call the flour tortillas to tortillas although practically those are crepes. Depending on how you prepare your crepes of course.

Crepes has a long tradition all over the world from the beginning of the times or at least from the beginning of the wheat era as this is so simple food that this must have been the first type of meals that being baked or fried ever on a stone. In the English language crêpe came from the french but the french borrowed it from the latin language where “crispa” meant to describe a greek dessert: “Tiganitai” with creases. Tiagitani in greek means pancake so there we have it, the crepes are pancakes with creases or creased pancakes. No fancy french word is needed to describe this dish anymore.

Crepes are generally sweet throughout the English speaking world. There are some wicked nations on earth though, who are experimenting with savory flavors or even filling meat inside these thin waffels and not calling them wraps. Central Europeans go so far that they even rename it to “palachinta” or something similar depending of the country. The word comes through the Romanian  “plăcintă” which comes from the latin “palacenta” word meaning “small flat cake”. How original are these naming conventions.

Anyway, we are going to concentrate on a particular dish now which peculiarity is that the country’s national dish is stuffed into it. How awesome is that! It’s like stuffing a turkey into a crepe or a Hamburger into a crepe… wait a bit, that would be an awesome dish too!

So this is a Hungarian dish called Hortobagyi Palacsinta on it’s native tongue which translates to Crepe from Hortobay. Hungarians are famous for eating everything with paprika and sour cream. Even crepes apparently. Paprika is a type of red pepper grown, harvested and prepared in Hungary which could be sweet or spicy depending of which you prefer. Generally it isn’t consumed but used only grounded as a spice. It has a unique taste which blends together with onion, tomato and the sour cream really splendidly. Well, to be honest everything blends together with sour cream. This is what sour cream does. Makes dishes awesome.Healthy-savory-crepe-recipe-with-meat-filling-2-SunCakeMom

It was made for a World Fair in 1958 and originally made from Veal but there aren’t really restrictions on the choices of meat. In practice this dish is prepared when there leftovers of the traditional main dish the “porkolt” which is a name for any kind of meat stew prepared with onion, tomato, garlic and paprika.

In case we start from scratch the fastest way is to begin with minced meat. Otherwise, we should have to cut the meat into small pieces before filling them into the crepe.

Depending on the form we choose to present the crepe we can use various amount of fillings. Tightly rolled up crepes like above can’t take much more than 2 oz / 60g  filling per crepe which would yield about eight crepes. In case we would like to serve less carbs then we can choose to fill only one crepe with 4 oz / 110g of filling then fold it to a square bun. Both would be equally delicious.

Ingredients:

Filling:

  • 1 Onion (diced)
  • ¼ cup / 50ml Olive oil
  • 1 teaspoon Salt
  • 1 clove Garlic
  • 16 oz / 500g Minced meat
  • 1 Green pepper (optional)
  • 1 tablespoon Paprika
  • 4 Tomato or 5 tablespoon tomato sauce
  • 5 piece Black pepper
  • 1 tablespoon Sour Cream

Crepe:

  • 2 cup / 500g Flour
  • ½ cup / 100ml Oil
  • 1/2 teaspoon Salt
  • 5 cup / 1200ml Sparklinkg water

How to make:

Filling:

1. Dice the onion up into small squares

2. Pour olive oil into a frying pan and heat it up. Add the onion and salt into the hot oil. Stir it while cooking until it gets a translucent, glassy look.Healthy-savory-crepe-recipe-with-meat-filling-process

3. Dice up the garlic and toss it onto the onion then give it a stir. Mind not to burn the garlic as it will have a sour taste so don’t keep them long alone. A minute while stirring them will be plenty. Also we can add it later or even as a whol without chopping it up.

4. Add the whole black pepper, minced meat and the garlic too.Healthy-savory-crepe-recipe-with-meat-filling-process-2-SunCakeMom

5. Add the tomato, green pepper and the paprika on top. Be careful not to fry the paprika as it burns quickly and can ruin the whole dish in a second.Healthy-savory-crepe-recipe-with-meat-filling-process-4-SunCakeMom

6. Add a ¼ cup water to it, stir it then put the lid on.

7. When it starts to boil turn the heat down. Let it simmer slowly until the tomatoes break down while stirring it every now and then.

This takes around 30-40 minutes but if you use tomato sauce or chop the tomato up with a food processor then it needs only about 20 minutes until the flavors blend together nicely.  In case you use cut meat then we don’t have to worry about the tomatoes as cooking the meat could take a long time. Pork needs around 1 hour to be tender while beef needs hours sometimes. The meat should fall apart easily when pressing it with a cooking spoon.

8. When the meat is ready stir in the sour cream and let it simmer a minute more before taking it off from the heat.Healthy-savory-crepe-recipe-with-meat-filling-process-7-SunCakeMom

Crepes:

1. While the meat is cooking we can get the crepes ready. Measure all the ingredients in a big bowl.Healthy-savory-crepe-recipe-with-meat-filling-process-5-SunCakeMom

2. Mix everything together with a blender, a whisk or even a fork.Healthy-savory-crepe-recipe-with-meat-filling-process-6-SunCakeMom

3. Start making crepes by pouring a ladle full of batter into the pan.

4. When one side gets a couple of golden brown spots flip it over and do it on the other side as well:

Conclusion:

Fill the crepes with the meat and roll them up or just fold them into squares.  Pour some of the sauce from the meat on top then it’s ready to be served.

As it may take some time to prepare all the crepes we run the risk of serving a cold dish. This would be quite a shame given that how much effort we have put into it so far.  Placing them into a 200C pre-heated oven for 10 minutes in a big enough heat resistant cook pot would solve this issue. When placing the crepes into the oven we have to pour sauce over them richly to prevent it to dry out. This will require additional sauce and needs to be planned beforehand as at least an extra 100ml water and 200ml sour cream needed for the stew the have enough liquid at the end.

Healthy-savory-crepe-recipe-with-meat-filling-1-SunCakeMom

 

Healthy Savory Crepe Recipe with Meat Filling
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
 
Crepes are not for after meal only! Wrap a delicious meat stew into a thin layer of love and enjoy the explosion of flavors like there is no dessert.
Course: Low Crab Meal, Main Course, Meal
Cuisine: Low carb recipe
Author: Thomas Brown
Ingredients
Filling:
  • 1 Onion diced
  • ¼ cup / 50ml Olive oil
  • 1 teaspoon Salt
  • 1 clove Garlic
  • 16 oz / 500g Minced meat
  • 1 Green pepper optional
  • 1 tablespoon Paprika
  • 4 Tomato or 5 tablespoon tomato sauce
  • 5 piece Black pepper
  • 1 tablespoon Sour Cream
Crepe:
  • 2 cup / 500g Flour
  • ½ cup / 100ml Oil
  • 1/2 teaspoon Salt
  • 5 cup / 1200ml Sparklinkg water
Instructions
Filling:
  1. Dice the onion up into small squares
  2. Pour olive oil into a frying pan and heat it up. Add the onion and salt into the hot oil. Stir it while cooking until it gets a translucent, glassy look.

  3. Dice up the garlic and toss it onto the onion then give it a stir. Mind not to burn the garlic as it will have a sour taste so don’t keep them long alone. A minute while stirring them will be plenty. Also we can add it later or even as a whol without chopping it up.
  4. Add the whole black pepper, minced meat and the garlic too.

  5. Add the tomato, green pepper and the paprika on top. Be careful not to fry the paprika as it burns quickly and can ruin the whole dish in a second.

  6. Add a ¼ cup water to it, stir it then put the lid on.
  7. When it starts to boil turn the heat down. Let it simmer slowly until the tomatoes break down while stirring it every now and then.
  8. This takes around 30-40 minutes but if you use tomato sauce or chop the tomato up with a food processor then it needs only about 20 minutes until the flavors blend together nicely. In case you use cut meat then we don’t have to worry about the tomatoes as cooking the meat could take a long time. Pork needs around 1 hour to be tender while beef needs hours sometimes. The meat should fall apart easily when pressing it with a cooking spoon.
  9. When the meat is ready stir in the sour cream and let it simmer a minute more before taking it off from the heat.

Crepes:
  1. While the meat is cooking we can get the crepes ready. Measure all the ingredients in a big bowl.

  2. Mix everything together with a blender, a whisk or even a fork.

  3. Start making crepes by pouring a ladle full of batter into the pan.
  4. When one side gets a couple of golden brown spots flip it over and do it on the other side as well:
Conclusion:
  1. Fill the crepes with the meat and roll them up or just fold them into squares.
Recipe Notes

Pour some of the sauce from the meat on top then it’s ready to be served.

Thomas Brown

Thomas Brown

Master of the chef's knife. Tamer of the wild flavors into harmonious perfection. All time blind champion of the roller technique.
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Thomas Brown

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