Crepes filled with meat strudel
Ingredients for Crepes filled with meat strudel
| Amount | Ingredient |
|---|---|
| 150 grams | Flour |
| Pepper | |
| 125 ml | Milk |
| 2 pcs | Eggs |
| 2 tbsp | Butter |
| 50 g | Butter |
| 150 grams | Veal meat |
| 1 pc | Egg |
| 2 tbsp | Cream |
| 1 tbsp | Flour |
| Pepper | |
| Cayenne pepper | |
| 1 pinch | Nutmeg |
| 1 tbsp | Parsley geh |
| 1st Protein | L 1 |
| Broth | 1 bunch |
| Parsley, go | |
| Vegetable asterisk from carrots (blanched) and branches of herbs for garnish |
Crepes filled with meat strudel Directions
Mix the flour with a salt, milk and eggs in a bowl to form a thin batter. Heat the butter in portions in a pan, then fry it in succession very thin pancakes, allow to cool.
2 For the filling butter until fluffy. Stir in veal sausage, egg, cream and flour. Ground with salt, pepper and nutmeg to taste strong, parsley undergo.
3 The pancake place on a work surface, filling out paint. The edges with the beaten egg and roll up the pancake brush. Sufficiently large pieces of aluminum foil, twist the ends together and seal well.
4 salt water in a saucepan. Put in pancake rolls, pull over moderate heat in 20 minutes until done. Take out, remove foil and cut the strudel into slices.
5 bring broth to a boil, then heat the crepe swirl it slowly, not boil. Decoratively soup, sprinkle with parsley and serve garnished with vegetables and herbs asterisk branches.
