I am continuing my travel to Ukraine and around Ukraine. My newly discovered dish there is “Banderics” or
Meat Stuffed Crepes. These are widely cooked in Western Ukraine closer to Ukrainian border with Hungary and Romania.
The meat used here is 40/60 beef and pork meat. That’s what it seems to me. But in reality, you can use pretty much any combination you want. The biggest secret here is to fold the crepes in a way that the meat would stay inside and not outside of your crepes?
2-3 large eggs;
1,5 cup of water(or milk, or 50/50 of water and milk)
1 teaspoon of salt
1/2/ teaspoon of sugar
¾ lb. of minced meat (preferable pork/beef)
1 teaspoon of pepper.
The main idea for these crepes should be thin and not too dry. You can achieve this by adding more eggs to your batter (one or two more) and of course don’t forget the corn oil in a batter itself. The batter should be of buttermilk consistency.
Folding the crepes isn’t as simple as it looks. If you want your crepes to be of a nice triangular shape you have to: put the minced meat in the ready crepe, spread the meat evenly, then fold the crepe with the meat in half, then fold the half in half again (widthwise).
Fold the round edges inside of the crepe and fry it for 3-5 minutes on each side.
Serve warm or freeze and then reheat in a microwave when you plan to eat them.