- 4 eggs
- 1 1/2 Cup milk
- 1 Cup water
- 6 Tablespoons butter, melted
- 1/2 Tablespoon salt
- 2 Cups flour
- 5 Cups cooked meat (pulled pork, chicken or beef)
- 1-2 onions, finely chopped
- 6 hard-boiled eggs, finely grated
- 1/4 Cup broth
- cooking oil
- salt, pepper
- 1/2 Tablespoon butter
Place all the ingredients for the crepes, eggs, milk, water, butter, salt and flour in a blender and mix until well combined. Place in the refrigerator and chill for at least 1 hour.
Heat a nonstick skillet on medium heat. Spread a bit of oil around the skillet using a paper towel. Place about 1/4 cup of batter into the hot skillet and tilt the skillet, shaking it slightly until the batter spread evenly around the skillet.
Cook for about a minute, until slightly golden, flip the crepe over and cook for another 30 seconds on the second side.
Continue with the rest of the batter. Place the crepes on a round plate.
Place the cooked meat into the blender and pulse a few times until the meat is finely ground. You can also use a meat grinder to grind up the meat. If you’re using a meat grinder, put the rest of the filling ingredients through the food grinder too.
Finely grate the hard boiled eggs. Combine the meat, hard boiled eggs, caramelized onions and broth. Mix until well combined. The broth should hold the filing together and also keep it moist. You can use chicken broth or reserve some of the cooking liquid from the meat before you reduce it.
Place about 1/4 cup (a little bit less) of filling in the center of a crepe, and form it into a cylindrical shape .
Take the sides of the crepe on the left and right and fold them over the edges of the filling.Take the bottom part of the crepe and bring it over filing and folded sides of the crepe. Roll the crepe around the filling.
Heat 1/2 Tablespoon of oil in a nonstick skillet on medium heat. Add the crepes.Cook until golden brown on both sides. Serve with sour cream.