Tunisian-inspired Stuffed Crepes

Ingredients

In this Tunisian adaptation of Naleśniki, we incorporate Tunisian spices and flavors into the traditional Polish dish. The filling is inspired by Tunisian cuisine, using a blend of aromatic spices such as cumin, coriander, and paprika. We also add Tunisian vegetables like bell peppers and tomatoes to enhance the flavors. The crepes are served with a tangy yogurt sauce, which is a common element in Tunisian cuisine. We alse have the original recipe for Naleśniki, so you can check it out.

• For the crepes: For the crepes:
• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 2 cups (470ml) milk 2 cups (470ml) milk
• 2 large eggs 2 large eggs
• 1/4 teaspoon salt 1/4 teaspoon salt
• Vegetable oil for frying Vegetable oil for frying
• For the filling: For the filling:
• 1 lb (450g) ground meat (beef, lamb, or chicken) 1 lb (450g) ground meat (beef, lamb, or chicken)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 bell pepper, diced 1 bell pepper, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)
• For the yogurt sauce: For the yogurt sauce:
• 1 cup (240g) plain yogurt 1 cup (240g) plain yogurt
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 1 tablespoon fresh mint, chopped 1 tablespoon fresh mint, chopped
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 40g, 8g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, whisk together the flour, milk, eggs, and salt until smooth. Let the batter rest for 15 minutes.
2. 2.
   Heat a non-stick skillet over medium heat and lightly grease it with vegetable oil.
3. 3.
   Pour a ladleful of the crepe batter into the skillet and swirl it around to evenly coat the bottom. Cook for about 1-2 minutes until the edges start to lift and the bottom is golden brown. Flip the crepe and cook for another 1-2 minutes. Repeat with the remaining batter.
4. 4.
   In a separate pan, heat some oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
5. 5.
   Add the ground meat to the pan and cook until browned. Stir in the diced bell pepper, tomatoes, cumin, coriander, paprika, salt, and pepper. Cook for another 5-7 minutes until the vegetables are tender.
6. 6.
   To make the yogurt sauce, combine the plain yogurt, lemon juice, fresh mint, and salt in a bowl. Mix well.
7. 7.
   To assemble, place a spoonful of the filling onto each crepe and roll it up. Repeat with the remaining crepes and filling.
8. 8.
   Serve the stuffed crepes warm, drizzled with the yogurt sauce and sprinkled with fresh parsley.

Treat your ingredients with care...

• Ground meat — Ensure the meat is cooked thoroughly to avoid any foodborne illnesses.
• Bell pepper and tomatoes — Use ripe and fresh vegetables for the best flavor and texture.
• Fresh parsley — Add the parsley just before serving to retain its vibrant color and fresh taste.

Tips & Tricks

• If you prefer a spicier filling, add a pinch of cayenne pepper or harissa paste.
• You can substitute the ground meat with cooked lentils or chickpeas for a vegetarian version.
• For a lighter option, you can bake the crepes instead of frying them.
• Experiment with different herbs and spices in the filling to customize the flavors to your liking.
• Serve the stuffed crepes with a side of Tunisian salad for a complete meal.

Serving advice

Serve the Tunisian-inspired stuffed crepes as a main course for lunch or dinner. Accompany them with a fresh green salad and some crusty bread to complete the meal.

Presentation advice

Arrange the stuffed crepes on a platter, drizzle the yogurt sauce over them, and sprinkle with fresh parsley. Garnish the platter with lemon wedges for an extra touch of color.