Ingredients
- Batter
- 8 eggs
- 2 cups flour
- ¾ cup milk
- Filling
- 1½ lbs ground turkey
- ½ onion
- 3 cloves garlic (1½ tsp)
- 5-6 oz tomato sauce
- Shredded cheese (optional)
Directions
- Finely chop onion and garlic.
- Brown onion, garlic, and meat together.
- When the meat is browned add tomato sauce and simmer until there is no noticable liquid.
- Set stuffing inside
- Blend eggs flour and milk until smooth. It should be a little bit thicker than crepe batter.
- Spread batter in a heated pan. Cook for about 20 seconds then flip and cook for 20 seconds more. (This will take longer if the pan wasn’t already heated.) They should be thicker than a crepe but thinner than a traditional pancake. They should also be larger than a pancake (nearly crepe sized) so that they are big enough to fold over the stuffing.
- Place 2-3 tbsp of stuffing over half the pancake and fold the over the stuffing. This is the time to add cheese if you choose either in the stuffing or on top of the folded pancake.
Savannah picked up this recipe in Brazil. In fact she learned it in 1-person volume (“1 egg, 4 spoonfuls of flour and a little milk” along with the stuffing ingredients without any measurements) and we found out after 1 meal that it was worth keeping around.