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Now that you are back from checking out Tara's recipe page, didn't you just love how your first choice is to check out her recipes by Continent? Who does that?? Tara, that's who! Then when you open a Continent, you are shown subsets by Countries of that Continent. I told you it was awesome. Don't feel like browsing by Continent or Country? Just scroll on down where you will find the recipes sorted by categories. Tara certainly aims to please.
On the day I was cooking from Tara's blog I was looking specifically for a pork recipe. There were tons but I narrowed it down to Chinese Style Pork Adobo, Australian Sausage Rolls, Pork Fillets in Mushroom Cream Sauce, Hungarian Crepes, South African Spiced Meat Casserole (substituting pork for beef) and Pork Enchiladas. As you probably have figured out, I went with the Hungarian Crepes.
Tara's recipe said you could use any meat that you chose.
I had some pork stew pulled from the freezer so I ground it using my kitchen aid attachment but you can use any ground meat that you like.
Because I used pork, I lowered the amount of oil to 2T, if using a less fatty meat use 1/4 cup.
The crepes were tender and delicious.
Slightly thicker than a French Crepe so able to withstand the hearty filling.
The spices were perfect and I was worried about the amount of sour cream but it blended so nicely and as you can see it wasn't too much because I added more to my serving.
Hungarian Stuffed Crepes
adapted from Tara's Multi-Cultural Kitchen
2 T. olive oil
1/2 c. diced onions
1 lb ground meat (I used pork)
1 (12 oz) can diced tomatoes with juices
1 c. water
4 t. paprika
1/4 t. caraway seeds
2 T. fresh chopped parsley (I used Gourmet Garden)
1/2 c. sour cream
Salt and Pepper to taste
1 c. flour
1 c. milk
Drained liquid from meat filling
1/4 c. flour
1 c. sour cream
Heat olive oil in large skillet over med heat. Add the onions and cook until softened and fragrant. Add the meat, stirring and breaking it up into small pieces as it browns. Stir in tomatoes and their juices and the water along with the paprika, caraway seeds and parsley. Bring to a slow boil and let cook, stirring occasionally until sauce thickens. Stir in the half cup of sour cream. Pour meat and sauce into a fine mesh strainer set over a medium bowl to catch the liquids. Return the meat mixture to the pan and set aside to cool.
While the meat mixture is cooking, place the crepe ingredients into a blender and pulse until smooth.
Heat a crepe pan or skillet over med low heat. Spray with cooking oil. Pour a scant 1/4 c. of batter into the skillet and swirl to coat the bottom. Let cook until side start to curl away from the pan and the bottom is golden brown. Remove from skillet to a plate and repeat with remaining batter placing a sheet of parchment or paper towel between the cooked crepes.
Whisk together the flour and the sour cream for the sauce. Add it to the drained liquid whisking until smooth. Set aside.
To assemble prepare a 9x13 baking pan by spraying with cooking spray. Place each crepe, one at a time, cooked side down on your work surface. Place a layer of meat over the bottom third of the crepe leaving a 1" border from the edge. Fold over the end and sides, then roll up and place seam side down in the baking pan. Pour the sauce over the assembled crepes and bake in a preheated 350* for 20-30 minutes, until heated through and the sauce is bubbly. Print Recipe