Filled PKD Crêpes
I can guarantee you that these amazingly delicious and highly nutritious crêpes will be loved by the whole family, even by those who don't follow PKD. They are perfect for breakfast, lunch, dinner, party or picnic food.
Ingredients (makes 2 servings)
1 portion of PKD crêpes (you can use any other PKD crêpe recipe as well)
200 g ground beef or lamb - you can replace 50 g meat by beef liver
30 g raw bone marrow, cut into small pieces
Fresh Thyme (optional)
Lard for frying
2 thin slices Parma ham
Small piece Mangalica (or other PKD quality) smoked sausage, thinly sliced
Small piece Mangalica bacon, thinly sliced
1 egg, whisked with a fork
6 fried sage leaves for decoration (can be also eaten)
1 tsp lard for frying
Fry three big crêpes and cut them in half.
For filling N°1, melt some lard on a pan, add the meat, the marrow and the spices. Fry for a few minutes, until done. Let it cool and mix most of the extra egg in. Save about a tbsp of the egg for closing the pancakes later.
For filling N°2, just mix the ingredients.
Brush the pancake halves with the remaining egg; this will help the edges to stick together. Fold them to form little pockets.
Fill three with the meat mixture and three with the cold cuts. Don't overfill though. Push gently the edges with your fingers to close.
Heat the pan to medium heat, add the lard. Fry both sides of the pancakes until slightly golden. They should stick together and stay closed.
Serve warm or cold.