Krep Börek (Crispy Stuffed Crepe Börek)

Glass measurement: 1 cup = 200 ml

Ingredients

For the Crepe Batter

  • 2 cups all-purpose flour
  • 1/2 cup starch
  • 1 egg
  • 3 cups + 3 tablespoons water
  • 1 teaspoon salt

Whisk all the ingredients together until smooth, then strain the batter through a fine sieve to remove any lumps. Your batter is ready.

For the Filling

  • 300 g ground beef
  • 1 medium onion, finely chopped
  • Spices of your choice
  • Fresh parsley (optional)

In a pan, sauté the ground beef and chopped onion until fully cooked. Add your preferred spices, and if you like, mix in some chopped parsley. Set aside to cool slightly.

Preparation

  1. Heat a non-stick pan and lightly grease it.
  2. Pour a ladle of batter into the pan and cook only one side of each crepe. Do not flip.
  3. Remove from the pan once the bottom is cooked and the top is still slightly soft.

Important tip:
When filling and rolling, place the filling on the cooked side (the side that touched the pan). The uncooked side should remain on the outside. This helps create a slightly porous texture when frying.

  1. Roll the crepe tightly. Lightly brush a little water on the edge to seal it securely.
  2. Fry in deep, well-heated vegetable oil until golden brown and crispy.

Serve hot and enjoy!

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