Ingredients
Units
For the crepes:
- 2 large eggs
- 1 cup all-purpose flour
- 1 cup soy, almond or whole milk
- vegetable or canola oil
For the brisket filling:
- 1 lb cooked brisket
- 5–10 Tbsp leftover gravy or 1 onion, chopped
- vegetable or canola oil
- salt and pepper
For serving:
- apple sauce
Instructions
- To make the crepes, whisk eggs in a medium bowl. Add flour gradually, alternating with milk, whisking constantly to make a smooth, thin batter similar in texture to heavy cream. Rest the batter for 1 hour (optional, but advised).
- In a crepe pan or a 7- or 8-inch skillet, brush a small amount of oil onto pan, making sure the surface is covered, and bring to medium heat. Use a ¼ cup measuring cup to ladle batter into the skillet, quickly rotating it so the batter is evenly distributed and as thin as possible.
- Cook only until the edges of the crepe are set, about 15 seconds. With a fork or spatula, flip it over and cook for an additional 5 seconds. Do not let the crepes brown. Remove crepe from pan and stack on a plate. Continue until all batter is used, adding a small amount of oil if the pan gets dry.
- To make the brisket filling, in a food processor or blender, chop brisket until finely ground. If you have leftover gravy, use that to moisten the meat. If not, sauté an onion in 2 Tbsp oil until golden, then add to meat mixture and season with salt and pepper.
- To assemble, spoon 4 Tbsp (3 cookie scoops) of the brisket mixture in the bottom half each crepe. Fold the bottom of the crepe halfway over the filling, fold the sides in, then roll up. Fry in oil until nicely browned on both sides.
Photo credit Sheri Silver - Serve with apple sauce.
- Prep Time: 5 minutes + 1 hour rest
- Cook Time: 15 minutes
- Category: Entree
- Method: Stovetop
- Cuisine: Ashkenazi