Meat-filled Crepes

Erica Vendetti, a Peace Corps volunteer stationed in
Armenia, was introduced to a delicious crepe entrée by her host mother. Now
that Erica is living on her own in Armenia, she wishes to recreate the dish she
referred to as ‘blinshiek’. 

She contacted The Armenian Kitchen for help.

Erica said her host mother never used specific
measurements, but rather, cooked by ‘feel’. The dish was described as a
meat-filled crepe that’s rolled up and then fried again in a pan, and that it’s
usually made for ‘Nur Tari’ (New Year).

My Armenian cookbooks revealed no such recipe, but the internet did. I found a recipe for meat-stuffed crepes – or –blinchiki, a dish
of Russian origin. This didn’t come as a surprise to me. Since Armenia was once
part of the Soviet Republic, some of their recipes may well have ended up in
Armenian kitchens – including blinchiki.

Erica was delighted when I mentioned this to her; she
commented, “Funny, every Armenian I’ve met in Armenia says it’s
“haykakan” food. I’m not surprised if it has Russian origins. A lot
of the words people in Armenia use are also Russian because they no longer use
the Armenian word—it’s an interesting blend of cultures here!”

Erica then offered her thoughts on the crepe batter and a
suggestion for the meat filling:
“I know here (in Armenia) Jermuk – the carbonated water –
is used.
From what I could tell, the crepe batter was made with
about 1 cup carbonated water, 1 liter milk, 1/2 teaspoon sugar, 1/2 teaspoon
salt, 3 tablespoons oil, 3 cups flour and 3 eggs.
Of course, there’s always cilantro in the meat for
seasoning.”

My suggestion for a more Armenian-style ‘Meat – Stuffed
Blinchiki
 would be this:


Prepare your favorite (non-sweet) crepe recipe, or
purchase ready-made ones from your grocer. Fill each with one or two
tablespoons of kufteh meechoog – again, your own recipe or my recipe below. 

Fold
the sides and roll the end up to create an envelope.
Heat a lightly greased skillet over medium heat. Cook the
stuffed crepe until light brown on both sides. 

Place on a plate lined with paper
towels to absorb any excess grease. 

Serve warm or at room temperature with a
dollop of plain, thick yogurt.
Kufteh Meechoog


Robyn’s Kufteh Meechoog
Ingredients:
2 large onions, finely chopped
2 Tbsp. butter
2 Tbsp. olive oil
1 lb. ground lamb, beef, or turkey
salt and pepper to taste
1 bunch flat-leaf parsley, washed and finely chopped (or
in this case fresh cilantro)
ground coriander, allspice, black pepper, paprika to
taste
1/4 cup to 1/3 cup pine nuts
Directions:
1. In a skillet, melt the butter, then add olive oil to
heat. Add chopped onions and cook, stirring occasionally, until onions are soft
– about 10 to 15 minutes.
2. In a separate skillet, cook the ground meat until it
is no longer pink. Drain any excess fat. Season with salt and pepper to taste.
3. Add meat to the skillet with the onions. Stir in the
remaining seasonings, parsley, and pine nuts. Cook for another 5 to 10 minutes.
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2 Comments

  1. Crepe Recipe May 29, 2013 at 10:14 am

    Crepe Recipe is one of my favorite Recipes to make in my breakfast. This is fantastic Crepe Recipe . Thanks for sharing.

    Reply
  2. More related posts July 14, 2013 at 2:02 pm

    The above given recipe is really very nice. It is easy and tastes good. Thanks for such a great recipe.

    Reply

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