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“False trout” (a fried crepe dish)

Category Main courses

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  • 45 minutes
For the crepes:
  1. 250 ml milk
  2. 150 g flour
  3. 2 egg
  4. 2 ts sunflower-seed oil
  5. 1 pinch salt
Filling:
  1. 250 g minced meat
  2. 100 g sour cream
  3. 1/2 ts salt
  4. 1/4 ts pepper
  5. 1 ts dried oregano
  6. 1/2 ts sweet paprika powder
  7. 100 g breadcrumbs
  8. 3 tbs sunflower oil

1. To make the crepes, stir together the milk, flour, eggs, oil and salt to form a smooth dough.

2. To make the filling, knead the minced meat, sour cream and spices together well.

3. Cover a large, flat plate with the breadcrumbs.

4. Heat the pan on highest level up until the perfect temperature for roasting is reached. Switch to a low level, pour around ¼ of the batter into the pan and spread it around evenly.

5. As soon as the batter firms up, remove the crepe and press the uncooked side down into the breadcrumbs.

6. Spread ¼ of the minced meat mixture in an even layer across the cooked side. Roll up the crepe so that the breaded side faces outwards, then press down slightly on the roll. Follow these instructions to make the rest of the crepes.

7. Add the oil to the pan, switch to a low or medium level and slowly cook the breaded crepes for around 15 minutes until crispy on all sides.

This recipe has been tested and approved by AMC.

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Cooking method

Open roasting

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