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Pancakes with milk, full of holes with meat

Lacy Milk Crêpes with Meat

A wonderful, hearty appetizer for anyone who likes to eat well! The sour cream keeps the meat tucked inside the lettuce leaf so nothing falls out, and the hot crêpe pulls the whole bundle together. It's a really tasty and pretty way to serve everyone's favorite crêpes — and since there's meat involved, the guys will be happy too. You can add some grated cheese to the meat as well; it's delicious that way too. Thanks to how elegant they look, these thin, lacy crêpes with meat could easily pass for a party dish — say, for a warm, cozy family celebration. But that's up to you, dear lovers of food that's as beautiful as it is tasty.

JANORA

Recipe author

Pancakes with milk, full of holes with meat

Composition / ingredients

Servings:

Pork

700

Sour cream

300

Lettuce

Milk

500

Eggs

Sugar

Vegetable oil (for greasing the pan and adding to the batter)

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 32 % 9 g

Fats 57 % 16 g

Carbohydrates 11 % 3 g

195 kcal

GI: 67 / 0 / 33

Cooking method

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1. Boil the pork with salt and pepper. (For especially tender meat, soak it in milk for a few hours before cooking. Pork is usually simmered over low heat, but if you're not going to use the broth, cover the meat with boiling water right away and cook over higher heat.) 2. Make the crêpe batter: whisk together the milk, a cup of flour, the egg yolks, sugar, and salt, plus a drop of oil so the crêpes don't stick; fold in the beaten egg whites just before cooking. 3. Pour the batter into a kettle or pitcher with a fairly narrow spout and, onto a well-heated, lightly oiled skillet, drizzle it in crisscrossing lines with a ring around the edge to form a lacy, lattice-like crêpe. 4. Lift the crêpes off with the widest spatula you have so they don't tear. 5. Finely dice the boiled meat and mix it with the sour cream. 6. Wrap the sour cream–meat mixture in a lettuce leaf (or two leaves stacked together), then roll it up inside a hot crêpe straight from the pan. 7. Repeat with the rest. Enjoy!