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Stuffed crêpes

Category Main courses

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  • 40 minutes
  1. 250 ml milk
  2. 150 g flour
  3. 2 eggs
  4. 2 ts rapeseed oil
  5. 1 pinch salt
  6. 250 g mixed minced meat
  7. 100 g sour cream
  8. 1/2 ts salt
  9. 1/4 ts pepper
  10. 1 ts dried oregano
  11. 1 ts stock (powder)
  12. 100 g bread crumbs
  13. 3 tbs sunflower oil

1. Mix milk, flour, eggs, oil and salt with a whisk to a smooth dough.

2. Mix minced meat, sour cream, spices and stock well in a bowl.

3. Spread the breadcrumbs on a large, flat plate.

4. Place oPan on Navigenio and heat up oPan at highest level until the perfect temperature for roasting is reached.

5. Pour one portion in the oPan. As soon as the dough is firm and detaches from the pan, take out the pancake and place it in the breadcrumbs with the fried side up and press down well.

6. Put ¼ of the minced meat mixture onto the pancakes and spread evenly. Roll up the pancake so that the breaded side is on the outside, press flat a little and place on a plate. Proceed the same way with the remaining 3 pancakes.

7. Put the oil in the same oPan and slowly roast the pancakes on a low or medium level for about 15 minutes until crispy on all sides.


  • Garnish with cucumber and tomatoes.

This recipe has been tested and approved by AMC.

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Cooking method

Open roasting

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