Hungarian Stuffed Crepes

Filling:

2 T. olive oil

1/2 c. diced onions

1 lb ground meat (I used pork)

1 (12 oz) can diced tomatoes with juices

1 c. water

4 t. paprika

1/4 t. caraway seeds

2 T. fresh chopped parsley (I used Gourmet Garden)

1/2 c. sour cream

Salt and Pepper to taste


Crepes:

4 eggs

1 c. flour

1 c. milk


Sauce:

Drained liquid from meat filling

1/4 c. flour

1 c. sour cream


Heat olive oil in large skillet over med heat.  Add the onions and cook until softened and fragrant. Add the meat, stirring and breaking it up into small pieces as it browns. Stir in tomatoes and their juices and the water along with the paprika, caraway seeds and parsley. Bring to a slow boil and let cook, stirring occasionally until sauce thickens.  Stir in the half cup of sour cream.  Pour meat and sauce into a fine mesh strainer set over a medium bowl to catch the liquids. Return the meat mixture to the pan and set aside to cool. 


While the meat mixture is cooking, place the crepe ingredients into a blender and pulse until smooth. 

Heat a crepe pan or skillet over med low heat.  Spray with cooking oil.  Pour a scant 1/4 c. of batter into the skillet and swirl to coat the bottom.  Let cook until side start to curl away from the pan and the bottom is golden brown.  Remove from skillet to a plate and repeat with remaining batter placing a sheet of parchment or paper towel between the cooked crepes.


Whisk together the flour and the sour cream for the sauce.  Add it to the drained liquid whisking until smooth.  Set aside.


To assemble prepare a 9x13 baking pan by spraying with cooking spray.  Place each crepe, one at a time, cooked side down on your work surface.  Place a layer of meat over the bottom third of the crepe leaving a 1" border from the edge.  Fold over the end and sides, then roll up and place seam side down in the baking pan.  Pour the sauce over the assembled crepes and bake in a preheated 350* for 20-30 minutes, until heated through and the sauce is bubbly.